Best 4 Roast Chicken Cobb Salad Recipes

**Tantalize your taste buds with a culinary masterpiece: Roast Chicken Cobb Salad, a symphony of flavors and textures.**

Indulge in the ultimate fusion of succulent roast chicken, crisp bacon, creamy avocado, tangy blue cheese, juicy tomatoes, and a symphony of fresh greens, all harmoniously united by a tantalizing honey-mustard dressing. This culinary delight is more than just a salad; it's an experience that will transport you to a realm of gastronomic ecstasy.

Prepare to embark on a culinary journey with our carefully curated collection of recipes, meticulously crafted to guide you through the art of creating this exquisite dish. From the perfect roast chicken to the irresistible honey-mustard dressing, each recipe is a testament to culinary excellence, ensuring that every element of your Roast Chicken Cobb Salad sings in perfect harmony.

Here are our top 4 tried and tested recipes!

ROAST CHICKEN COBB SALAD

Roast Chicken Cobb Salad image

Roast Chicken Cobb Salad is filled with everything you would want in a healthy and delicious salad. A bed of lettuce topped with roast chicken, tomatoes, bacon, avocado, hard boiled eggs, and cheese! What else is needed for a fulfilling and healthy dinner?

Provided by Heather

Categories Main Course Salad

Number Of Ingredients 8

Ingredients

2 cups chopped lettuce (romaine and iceberg)
1/2 cup shredded or diced chicken (about 4 oz)
2 tablespoons cooked bacon (chopped )
1 hard boiled egg (sliced)
1/4 avocado (diced)
1/2 roma tomato (diced)
2 tablespoons shredded cheese
favorite dressing

Steps:

Place the lettuce on a plate or in a large bowl.
Top with chicken, bacon, eggs, avocado, tomatoes and drizzle with dressing.
Eat and Enjoy!

Nutrition Facts : Calories 386 kcal, Carbohydrate 11 g, Protein 33 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 262 mg, Sodium 515 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRILLED CHICKEN COBB SALAD

Grilled Chicken Cobb Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Steps:

Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
Halve chicken breasts and chop the meat.
To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

BBQ CHICKEN COBB SALAD

Bbq Chicken Cobb Salad image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 30

Ingredients

4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
Mix all ingredients for dressing, and season with salt and pepper.
Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

SWISS COBB SALAD

Swiss Cobb Salad image

Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 cups torn leaf lettuce
1/2 pound sliced deli roast beef, cut into strips
1/4 pound cubed fully cooked ham
1 medium tomato, chopped
2 hard-boiled large eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey mustard
2 teaspoons sugar
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Steps:

On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

Tips:

For the best flavor, use a free-range or organic chicken.
To ensure that the chicken is cooked evenly, roast it breast-side up for the first half of the cooking time, then flip it over and roast it breast-side down for the remaining time.
If you are using a convection oven, reduce the cooking time by 10-15 minutes.
To make the salad more flavorful, use a variety of fresh vegetables, such as tomatoes, cucumbers, and bell peppers.
If you don't have any cooked chicken, you can use store-bought rotisserie chicken.
To make the salad more filling, add some cooked quinoa or rice.
For a healthier salad, use Greek yogurt or light mayonnaise instead of regular mayonnaise.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Roast chicken cobb salad is a delicious and versatile salad that can be enjoyed for lunch or dinner. It is packed with protein, vegetables, and healthy fats, making it a great option for a healthy meal. The salad is also easy to make, and can be tailored to your own preferences. So next time you are looking for a quick and easy meal, give roast chicken cobb salad a try.