ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
96% would make again

Traditional Chicken Cobb Salad

Tasty Team
July 24, 2019
Traditional Chicken Cobb Salad

Ingredients

for 6 servings

Dressing

  • 1 tablespoon French’s Dijon Mustard
  • 2 tablespoons shallot, minced
  • ¼ cup lemon juice (60 mL)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon McCormick® black pepper
  • ⅔ cup olive oil (160 mL)

Salad

  • 1 lb boneless, skinless chicken breast (455 g)
  • 4 hard-boiled eggs
  • ½ lb bacon (225 g), cooked
  • 1 head green leaf lettuce, torn into bite-size pieces
  • 6 small tomatoes, on the vine, quartered
  • radish, quartered
  • 1 cup cucumber (135 g), sliced
  • 1 avocado, thinly sliced

Nutrition Info

  • Calories 755
  • Fat 59g
  • Carbs 11g
  • Fiber 4g
  • Sugar 5g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Dressing: Whisk together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
  2. Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
  3. Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3–4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7–10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5–10 minutes, then cut into slices.
  4. Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
  5. Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
  6. Enjoy!

Ingredients

for 6 servings

Dressing

  • 1 tablespoon French’s Dijon Mustard
  • 2 tablespoons shallot, minced
  • ¼ cup lemon juice (60 mL)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon McCormick® black pepper
  • ⅔ cup olive oil (160 mL)

Salad

  • 1 lb boneless, skinless chicken breast (455 g)
  • 4 hard-boiled eggs
  • ½ lb bacon (225 g), cooked
  • 1 head green leaf lettuce, torn into bite-size pieces
  • 6 small tomatoes, on the vine, quartered
  • radish, quartered
  • 1 cup cucumber (135 g), sliced
  • 1 avocado, thinly sliced

Nutrition Info

  • Calories 755
  • Fat 59g
  • Carbs 11g
  • Fiber 4g
  • Sugar 5g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Dressing: Whisk together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
  2. Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
  3. Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3–4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7–10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5–10 minutes, then cut into slices.
  4. Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
  5. Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
  6. Enjoy!
Traditional Chicken Cobb Salad

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.