Cobb Salad Bowl with Grilled Chicken (Printable)

Grilled chicken, crispy bacon, creamy avocado, blue cheese, hard-boiled eggs, and fresh greens with ranch dressing.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 4 slices bacon

→ Vegetables & Greens

03 - 6 cups mixed salad greens (romaine, iceberg, arugula)
04 - 1 large avocado, diced
05 - 2 medium tomatoes, diced
06 - 1/2 small red onion, thinly sliced

→ Dairy & Eggs

07 - 4 large eggs
08 - 3 oz blue cheese, crumbled

→ Dressing

09 - 1/2 cup ranch dressing

→ Other

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with olive oil, season with salt and pepper. Grill for 6-7 minutes per side until fully cooked. Rest briefly, then slice thinly.
02 - Place bacon in a skillet over medium heat and cook until crisp. Drain on paper towels and chop into bite-sized pieces.
03 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 8-9 minutes. Cool under cold running water, peel, and quarter.
04 - Arrange salad greens in a large serving bowl or divide evenly among 4 individual bowls.
05 - Neatly arrange grilled chicken, bacon, avocado, tomatoes, red onion, blue cheese, and egg quarters in rows or sections over the greens.
06 - Drizzle with ranch dressing just before serving, or serve dressing on the side for individual preference.

# Expert Advice:

01 -
  • Everything gets prepped separately, so you control exactly how much of each ingredient you want in every bite.
  • It feels like a full meal without the heaviness, the kind of dish that leaves you energized instead of sluggish.
  • The textures play off each other beautifully: creamy avocado, crisp bacon, tender chicken, and that punchy blue cheese.
  • You can make all the components ahead and assemble it in minutes when hunger hits.
02 -
  • Let the chicken rest after grilling or the juices will run out when you slice it, leaving the meat dry and the cutting board messy.
  • Don't skip cooling the eggs in cold water after boiling, they'll keep cooking in their shells and end up with that gray green ring around the yolk.
  • Dice the avocado at the last possible moment, even a few minutes of air exposure will start turning it brown.
  • If you're making this ahead, keep all the components separate and assemble just before serving so the greens stay crisp.
03 -
  • Use a sharp knife to slice the chicken against the grain, it makes each piece more tender and easier to chew.
  • If you want to skip the grill, a hot cast iron skillet will give you nearly the same char and flavor on the chicken.
  • Toss the greens with a tiny drizzle of olive oil and a pinch of salt before adding toppings, it seasons them from the inside out.
  • For perfect hard boiled eggs every time, start them in cold water and set a timer the second the water boils.
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