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Traditional Chicken Cobb Salad

by Griffin Bohen-Meissner


for 6 servings


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


  • 1 lb
    boneless, skinless chicken breast (455 g)
  • 4 hard-boiled eggs
  • ½ lb
    bacon, cooked (225 g)
  • 1 head green leaf lettuce, torn into bite-size pieces
  • 6 small tomatoes, on the vine, quartered
  • radish, quartered
  • 1 cup
    cucumber, sliced (135 g)
  • 1 avocado, thinly sliced
    Calories 733
    Fat 59g
    Carbs 7g
    Fiber 3g
    Sugar 2g
    Protein 42g

Estimated values based on one serving size.



  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!