A go-to lunch on busy days, this Cobb chicken salad tastes like summer. Crispy bacon, hard-boiled eggs, and juicy tomatoes are combined with shredded chicken and mayo to make the most delicious high-protein meal.
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This recipe is everything you love about a traditional Cobb salad but in a creamy chicken salad instead.
While I love my classic grape chicken salad recipe, sometimes I want a little variety in my mix-ins. Made with bacon, hard boiled eggs, avocado, tomato, onions, and more, it is so refreshing and flavorful, especially on a hot summer afternoon.
Enjoy it on top of a bed of greens or stuffed into a sourdough pita. Of course, you can also just eat it by the fork full if your heart desires.
Why You’ll Love This Recipe
A quick and simple lunch – Once the chicken, bacon, and eggs are all cooked, this recipe comes together in about 10 minutes.
Great way to use up leftover chicken or extra bacon – Whether you have leftover grilled chicken or baked chicken breast, either will work in this recipe. Same with any leftover bacon from breakfast.
So much flavor – There are so many delicious flavors in this dish. It’s especially good when you are able to use fresh ingredients straight from the garden or Farmer’s Market.
Ingredients
Shredded chicken – I use 4 medium chicken breasts. You could also roast a whole chicken or purchase a rotisserie chicken and shred what you need for this.
Hard boiled eggs – Want a quick and easy way to hard boil a bunch of eggs? Learn how to make hard boiled eggs in the instant pot.
Tomatoes – We use our garden beef tomatoes. You could use any variety of course, even grape tomatoes or cherry tomatoes would be great, cut in half.
Mayo – Any kind of mayo will work, but I like to use my homemade avocado mayo.
Parsley – I use fresh herbs when I can, but you can also use dried. I follow the one tablespoon of fresh herbs is equal to one teaspoon of dried herbs rule. But it’s up to your personal preference.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Cobb Chicken Salad
Step 1: Dice and chop all the mix ins. Shred the cooked chicken and place in a large bowl.
Step 2: Add mayo, salt, garlic powder, ham, onion, bacon, tomatoes, hard boiled eggs, and give it a good stir.
Step 3: Gently fold in the avocado chunks and chopped parsley.
Step 4: Adjust seasonings to taste. Enjoy!
Tips
- If there is a vegetable your kids don’t like, dice it up really finely. My kids are not fans of onion, so I dice it really small and they eat it up.
- Make sure to add the avocados last, so they don’t get smashed.
- Cook the chicken in an air fryer, instant pot, or slow cooker for easy meal prep. Cook until it reaches an internal temperature of 165 F degrees and is easily shreddable with a fork.
- Serve on top of a bed of romaine lettuce, on a slice of no-knead sourdough bread, or wrapped in a sourdough tortilla.
Recipe FAQs
The key ingredients in a Cobb salad are tomatoes, hard boiled eggs, and crisp bacon. Of course, other ingredients like ham, avocados, onion, etc. can also be added.
The ingredients make a Cobb salad a Cobb salad. It is named after a man Bob Cobb who first put together the ingredients in the now famous salad. You’ll typically find bacon, eggs, and tomato in a Cobb salad.
Store in an airtight container for up to 3-4 days in the fridge. This is better enjoyed fresh or at least within a couple days of making.
More Summer Recipes from the Farmhouse
- Southwest Chicken Salad
- Healthy Tuna Salad
- Homemade Ranch Dressing (Made with kefir)
- Homemade balsamic vinaigrette
- Creamy Avocado Aioli
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Cobb Chicken Salad Recipe
Ingredients
- 2 green onions chopped
- 1/2 cup ham, diced
- 3 hard boiled eggs diced
- 1 red onion diced
- 1/2 pound bacon crumbled
- 1 medium tomatoes diced
- 4 Medium boneless skinless chicken breasts, cooked and shredded (24 ounces)
- 1/2 cup mayo
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 avocado diced
- 2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley (optional)
Instructions
- Dice and chop all the mix ins. Shred the cooked chicken and place in a large bowl.
- Add mayo, salt, garlic powder, ham, onion, bacon, tomatoes, hard boiled eggs, and give it a good stir.
- Gently fold in the avocado chunks and chopped parsley.
- Adjust seasonings to taste. Enjoy!
Notes
-
- If there is a vegetable your kids don’t like, dice it up really finely. My kids are not fans of onion, so I dice it really small and they eat it up.
- Make sure to add the avocados last, so they don’t get smashed.
- Cook the chicken in a slow cooker for easy meal prep. Cook until it reaches an internal temperature of 165 F degrees and is easily shreddable with a fork.
- Serve on top of a bed of romaine lettuce, on a slice of no-knead sourdough bread, or wrapped in a sourdough tortilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this lovely tasty recipe. Realy appreciate it. God bless.