Easy Cobb Salad

easy Cobb salad
Photo: Con Poulos
Prep Time:
15 mins
Total Time:
45 mins

Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and reserve some of the shredded chicken to make Cobb Salad Sandwiches tomorrow.)


  • 2 bone-in, skin-on chicken breast halves (about 10 ounces total)

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 4 hard-cooked large eggs

  • 4 cups shredded romaine lettuce (from 1 large head)

  • 1 tablespoon fresh lemon juice

  • 8 slices cooked bacon, crumbled

  • 2 plum tomatoes, roughly chopped

  • 4 ounces blue cheese, crumbled (1 cup)

  • 1 avocado, pitted, peeled, and diced medium


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for Cobb Salad Sandwich.

  2. Quarter 2 eggs and reserve 2 eggs for Cobb Salad Sandwich. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with salt and pepper, toss to combine, and top with eggs, bacon, tomatoes, cheese, avocado, and remaining chicken.

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