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!

Happy first day of spring or as we like to call it here in Colorado, mud season! Things are by no means green or particularly warm around here, we actually had a blizzard last Wednesday. There are however buds on the trees and that gives me hope that it won’t be long before I’m running in shorts and sitting on the deck soaking up the sun with a glass of rosé. My favorite time of year is just around the corner!

To celebrate a new season, I thought another salad recipe was in order. Last Wednesday I shared the recipe for a Steak Salad with Sweet Potatoes, Feta and Cranberries. If you haven’t made that one yet, get on it. Today we’re back to chicken and adding it to this wonderful, spring inspired California Cobb Salad.

Can I tell you a secret. I’ve never actually ordered a cobb salad at a restaurant. To be honest they always seem like such a calorie and fat bomb as far as a salad goes. If I’m gonna go big I’m more than likely doing it with pizza.

This particular California Cobb Salad isn’t necessarily low calorie or low fat, but it does include plenty of protein, healthy fat from the avocado, a non-creamy dressing, a lower calorie/fat cheese and a special spring ingredient, strawberries.

It’s still a little early for strawberries here in Colorado, but that sure doesn’t stop the grocery stores from putting them out. I bought a couple boxes to use for this recipe and one was pretty good, the other not so much. Even though the one box of berries looked beautiful, they weren’t sweet at all. I hate when that happens. Usually I end of freezing the not so great ones and using them in a smoothie or a dessert recipe where I can sweeten them up with sugar.

Instead of blue cheese which is what is traditionally used in a cobb salad, I went with goat cheese. Along with feta, it’s one of my favorites, plus it pairs well with strawberries. The dressing for this salad is a lemon vinaigrette. Traditionally cobb salads are served with a red wine vinaigrette and some restuarants will serve them with a creamy blue cheese dressing. This spring style California Cobb Salad is a must make this spring and summer!

More Spring Salads

Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette

Asparagus Farro Feta Salad

Grilled Chicken Caesar Salad

California Cobb Salad

Name: California Cobb Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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 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

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

An updated California Cobb Salad with a touch of spring flavor.

Ingredients

Chicken

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

Vinaigrette

1 1/2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 1/2 teaspoons dijon mustard
1/2 teaspoon honey (optional)
Kosher salt and fresh ground black pepper to taste

Salad

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

Instructions

CHICKEN

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.

VINAIGRETTE

Whisk together all of the ingredients for the vinaigrette in a small bowl of jar.

SALAD

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.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 464 Total Fat: 26g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 208mg Sodium: 393mg Carbohydrates: 11g Fiber: 4g Sugar: 4g Protein: 47g