Cobb Salad with Grilled Chicken and Avocado

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A classic Cobb salad featuring crisp romaine, bacon, avocado, blue cheese, and grilled chicken, dressed with a tangy balsamic vinaigrette. This American-inspired salad recipe (low-carb, high-protein), ready in about 35 minutes, pairs romaine lettuce, chicken breast, bacon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, torn romaine lettuce
• 2, boneless and skinless chicken breast
• 4 slices, cooked and crumbled bacon
• 2, diced avocado
• 1/2 cup, crumbled blue cheese
• 2, chopped hard-boiled eggs
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper, then grill for 6-7 minutes per side until fully cooked. Let rest, then slice into strips.
2. Step 2: In a large bowl, combine romaine, bacon, avocado, blue cheese, hard-boiled eggs, and grilled chicken.
3. Step 3: In a small jar, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle over the salad and toss to coat evenly.
4. Step 4: Serve immediately, or refrigerate for up to 1 hour before serving to allow flavors to meld.