Description
Classic Cobb Salad made easy for meal prep! Grilled or pan-seared chicken, crisp romaine, hard-boiled eggs, bacon, avocado, tomatoes, blue cheese, and corn, drizzled with a tangy homemade vinaigrette. Perfect for a healthy and satisfying lunch or dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1 head romaine lettuce, washed and chopped
- 4 hard-boiled eggs, peeled and chopped
- 1 cup cooked bacon, crumbled (about 8 slices)
- 2 avocados, pitted, peeled, and diced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled blue cheese (or feta)
- 1/2 cup corn kernels (fresh, frozen, or canned drained)
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon honey or maple syrup (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels.
- Season the Chicken: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and pepper. Rub this mixture all over the chicken breasts.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, or until cooked through (165°F/74°C internal temperature).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing or dicing.
- Hard-Boil Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath, peel, and chop.
- Cook Bacon: Cook bacon until crispy. Drain on paper towels and crumble.
- Prep Avocado: Dice the avocados. Toss with lemon juice to prevent browning.
- Prep Tomatoes: Wash and halve the cherry tomatoes.
- Prep Corn: Thaw frozen corn or drain canned corn.
- Chop Lettuce: Wash and chop the romaine lettuce. Dry thoroughly.
- Chop Herbs: Chop the chives or green onions.
- Make Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper.
- Assemble Salad (for meal prep):
- Choose meal prep containers.
- Layer ingredients: romaine lettuce, hard-boiled eggs, bacon, avocado, cherry tomatoes, corn kernels, blue cheese, and chicken.
- Separate the dressing into small containers.
- Seal and store in the refrigerator for up to 3-4 days.
- Enjoy: When ready to eat, pour the vinaigrette over the salad, toss, and enjoy!
Notes
- Don’t overcook the chicken. Use a meat thermometer.
- Use fresh, high-quality ingredients.
- Dry the lettuce thoroughly to prevent a soggy salad.
- Don’t add the dressing until ready to eat.
- Customize your salad with your favorite ingredients.
- Make it vegetarian by omitting the chicken and bacon and adding grilled tofu or tempeh.
- Prep ingredients in advance for easy meal prep.
- Prep Time: 30 minutes
- Cook Time: 20 minutes