Easy Traditional Chicken Cobb Salad Recipe

Easy Traditional Chicken Cobb Salad Recipe

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Easy Traditional Chicken Cobb Salad Recipe

Really good and perfect, simple salad & tasty dressing. Smash the avocado into the dressing if you’re packing this for a lunch. The lemon juice keeps the avocado from browning and it makes the dressing thick.


for 6 servings


  • 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)


  • 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


  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!