California Cobb Salad with a touch of spring! You’ll love the addition of sweet strawberries, tangy goat cheese and a lemon vinaigrette to brighten of this classic main dish salad!
If you love a Cobb salad, then try this Grilled Chicken Cobb Salad!
Why I love it
A great spring and summer salad – Thanks the the strawberries and lemon vinaigrette this Cobb salad has a nice pop of spring and summer flavor. Take it a step further and light up the grill to cook the chicken!
Main dish salad – Cobb salads are hearty and full of protein thanks to the chicken, bacon, hard boiled eggs, and avocado, which makes them a great option if you want a main dish salad.
What is a Cobb salad?
The Cobb salad was originally created at a restaurant in Los Angeles by Bob Cobb in 1937. It’s a lettuce salad that’s topped with chicken, cheese, tomatoes, avocado, bacon, hard boiled eggs, and a red wine vinaigrette.
- Baby kale – Cobb salads generally use romaine lettuce, which you can definitely substitute for in this version. I however, love the peppery bite of the baby kale.
- Avocado – Creamy, rich, and full of healthy fats.
- Strawberries – Strawberries add a pop of sweetness that pairs well with the salty bacon, goat cheese, and avocado.
- Goat cheese – Tangy, creamy, and goes great with all the toppings.
- Bacon – Crispy, salty and a must for Cobb salads.
- Hard boiled eggs – If you’re in a hurry, buy packaged hard boiled eggs at the grocery store. You can find them where the eggs are.
- Chicken breasts – Chicken thighs can also be used.
- Dried oregano, parsley, rosemary, garlic, and paprika – The spice rub for the chicken.
- Lemon – Bright, citrusy, acidic component of the vinaigrette.
- Champagne vinegar – Substitute with white wine vinegar if you can’t find it.
- Dijon mustard – An emulsifier for the vinaigrette.
- Honey – Sweetener for the vinaigrette.
How to make a California Cobb salad
Cook the chicken – Combine the dried spices and rub them all over the chicken breasts along with salt and pepper. Cook the chicken in a skillet on the stove or grill it. Let the chicken rest for at least 5 minutes before slicing it.
Make the vinaigrette – Combine all of the ingredients for the vinaigrette in a small bowl or mason jar. Whisk or shake until well combined. You’ll want to do this again just before serving.
Assemble the salad – You can be as creative or simple as you’d like when it comes to assembling a Cobb salad. Unlike most salads the toppings are arranged on top rather than being tossed together with the lettuce.
Add the baby kale to a salad bowl or platter. Arrange the sliced chicken, avocado, bacon, hard boiled eggs, strawberries and goat cheese on top of it. Serve with the lemon vinaigrette on top or on the side.
Cobb salad FAQ:
Goat cheese can be replaced with feta cheese or blue cheese, which is the traditional cheese used in a Cobb salad.
A vinaigrette is the classic dressing for a Cobb salad. I like the bright lemon flavor used in this recipe, but you could also use a red wine vinaigrette or make the balsamic vinaigrette that I used in this grilled chicken and peach salad.
The salad can be assembled a couple hours ahead of time, but the vinaigrette should be served on the side or added just before serving.
The chicken can be cooked or grilled 2 days in advance as can the bacon. The avocado should be sliced just before serving to prevent it from turning brown.
The dressing can be made in a mason jar 2-3 days ahead of time. Shake it well before serving. The hard boiled eggs can also be made 2-3 days in advance and refrigerated until ready to use.
More Spring Salads
- Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette
- Grilled Chicken Caesar Salad
- Strawberry Chicken and Spinach Pasta Salad
- Berries and Feta Salad
- Grilled Chicken Salad with Strawberries and Goat Cheese
Did you make this California Cobb Salad? I’d love if you’d leave a recipe rating and review below.
California Cobb Salad
An updated California Cobb Salad with a touch of spring flavor.
- 2 teaspoons olive oil
- 8 ounces boneless skinless chicken breasts, approximately 2 chicken breasts
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- Kosher salt and fresh ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons champagne or white wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon honey (optional)
- Kosher salt and fresh ground black pepper to taste
- 5 ounces baby kale
- 1 cup chopped strawberries
- 1 avocado, sliced
- 3 slices cooked bacon, chopped
- 2 hard boiled eggs, sliced
- 2 ounces goat cheese, crumbled
In a small bowl combine the spices and rub the mixture over the chicken. Heat the oil in a medium skillet, swirling to coat the bottom. Cook the chicken until a meat thermometer inserted in the thickest part reads 160° F. Rest for 5 minutes before slicing.
Whisk together all of the ingredients for the vinaigrette in a small bowl of jar.
Arrange the kale or spinach onto a large platter or bowl. Top with the sliced chicken, strawberries, avocado, hard boiled eggs, bacon and goat cheese. Serve with the vinaigrette on the side.
Amount Per Serving: Calories: 464Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 208mgSodium: 393mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 47g
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