Why You’ll Love This Chicken Avocado Cobb Salad

• It’s a complete meal in a bowl. You really don’t need to make anything else. With lean protein, healthy fats, and plenty of fresh veggies, it’s perfectly balanced and will keep you feeling full and energized for hours.
• The texture contrast is everything. You get the crisp crunch of fresh lettuce and bacon, the buttery softness of avocado, the firm bite of chicken, and the luxurious creaminess of the egg yolk. Every single forkful is a delightful surprise.
• It’s endlessly customizable. Not a fan of blue cheese? Swap in feta or goat cheese. Want to add some sweetness? Throw in a handful of cherry tomatoes or corn. This recipe is a fantastic template you can make your own.
• It’s as beautiful as it is delicious. Arranging the ingredients in neat rows over the bed of greens turns lunch into a work of art. It’s honestly so pretty you’ll want to take a picture before you dive in and toss it all together.

Ingredients & Tools

• 2 large boneless, skinless chicken breasts (or about 400g)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 6 slices of thick-cut bacon
• 3 large eggs
• 1 head of romaine lettuce, washed and chopped
• 2 ripe but firm avocados, sliced
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, chopped
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped fresh chives
• For the Dijon Vinaigrette: 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 small garlic clove (minced), 1 tsp honey or maple syrup, salt and pepper.

Tools: A large skillet, a medium saucepan, a large serving platter or bowl, a small jar or whisk for the dressing.

The quality of ingredients here really shines through, so it’s worth getting the good stuff. Ripe avocados and fresh, crisp lettuce are non-negotiable for that perfect texture. And that homemade vinaigrette? It’s so simple, but it makes all the difference—way better than any bottle you can buy.

Serves: 2 as a main (or 4 as a starter) | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Chicken choices. Using chicken breasts is classic, but you can absolutely use thighs for even more flavor and juiciness. Leftover rotisserie chicken is also a fantastic shortcut—just shred it and you’re good to go.
• Avocado timing. The trick is to pick avocados that are ripe but still firm. You want them to yield to gentle pressure but not feel mushy. If they’re too soft, they’ll turn to guacamole when you try to slice them.
• Egg perfection. For a true Cobb salad, you want soft- or medium-boiled eggs where the yolk is still a bit jammy. It creates a gorgeous, rich sauce when you break it into the salad. I’ll walk you through the timing in the steps.
• Dressing ahead. This vinaigrette can be made up to 3 days in advance. Honestly, it gets better as the flavors meld. Just give it a good shake before you pour it over your beautiful salad creation.

How to Make Chicken Avocado Cobb Salad

Serving Suggestions

Complementary Dishes

• A warm, crusty baguette — Perfect for sopping up any leftover dressing and that delicious runny egg yolk on your plate. It adds a wonderful chewy texture to the meal.
• A simple cup of tomato soup — For a real bistro-style experience, this salad pairs beautifully with a smooth, slightly sweet soup. The combination is classic comfort food, elevated.

Drinks

• A crisp Sauvignon Blanc — The high acidity and citrus notes in this wine cut through the richness of the bacon, avocado, and egg brilliantly, cleansing the palate between bites.
• An ice-cold glass of sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and contrast nicely with the savory, creamy elements of the salad.

Something Sweet

• Lemon sorbet — After a rich salad, a light, tart, and palate-cleansing sorbet is the perfect way to finish. It feels decadent without being heavy.
• A few dark chocolate almonds — Just a handful provides a satisfyingly bitter-sweet crunch that contrasts beautifully with the meal you’ve just enjoyed.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. If you pour the dressing on before serving, especially onto the delicate lettuce, it will wilt and become sad and soggy. Always dress it right at the moment you’re ready to eat.
• Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Use a meat thermometer if you have one—it should read 165°F (74°C) at the thickest part. And never skip the resting step!
• Mistake: Using rock-hard or mushy avocados. Timing is everything. An unripe avocado won’t have that creamy texture, and an overripe one will mash when you try to slice it, making your beautiful rows look messy.
• Mistake: Skipping the ice bath for the eggs. I’ve messed this up before too… without the shock of cold water, the eggs continue to cook and become overdone, and the shells become a nightmare to peel cleanly.

Expert Tips

• Tip: Meal prep like a pro. Cook the chicken, bacon, and eggs up to 3 days in advance. Store the dressing separately. When you’re ready to eat, just chop the fresh veggies, assemble, and drizzle. Lunch is served in under 10 minutes.
• Tip: Massage your kale. Want to switch up the greens? If using kale, chop it finely and massage it with a tiny bit of the dressing for a minute before adding the other ingredients. This breaks down the tough fibers and makes it tender and delicious.
• Tip: Get creative with leftovers. Turn this salad into a wrap! Just pile all the ingredients into a large tortilla, roll it up tightly, and you have a fantastic portable lunch for the next day.
• Tip: Make it a deconstructed salad jar. For easy grab-and-go meals, layer the dressing at the bottom, then harder veggies (cucumber, tomato), then chicken, bacon, and cheese, with lettuce and avocado on top. When ready to eat, just dump it into a bowl and toss.

FAQs

Can I make this salad vegetarian?
Absolutely! The beauty of a Cobb is its versatility. Simply omit the chicken and bacon. To replace the savory, salty element, try adding pan-fried halloumi cheese or crispy chickpeas. For protein, a can of drained and rinsed butter beans or a sprinkle of sunflower seeds works wonderfully. You’ll still get that fantastic contrast of textures and flavors.

How long do the leftovers keep?
This is best eaten immediately, but if you have leftovers, store them in an airtight container in the fridge for up to a day. The avocado will brown and the lettuce will wilt, so it won’t be as pretty, but it will still taste good. I recommend storing the components separately if you know you’ll have leftovers.

I don’t like blue cheese. What can I use instead?
No problem at all! Blue cheese has a strong flavor that isn’t for everyone. Feta cheese is a fantastic substitute—it’s salty and crumbly but much milder. Goat cheese (chèvre) would also be lovely, adding a tangy creaminess. Or, you could simply use a sharp cheddar cheese for a more classic taste.

Can I use a different type of lettuce?
Of course! Romaine is great for its crunch, but feel free to experiment. A mix of butter lettuce and radicchio is lovely for a more delicate, slightly bitter contrast. Kale works well too (just remember to massage it first!). Even a simple crisp iceberg lettuce would be delicious for that pure, refreshing crunch.

What’s the best way to slice the avocados?
The trick is to use a ripe avocado and a sharp knife. Cut it in half lengthwise around the pit. Twist to separate the halves. Carefully tap the pit with the knife’s blade, twist, and lift it out. Then, make lengthwise slices in the flesh while it’s still in the skin, and use a spoon to scoop the slices out neatly. A little goes a long way for a beautiful presentation.