Rotisserie Chicken Cobb Salad
By Emily Richter
1/14/2020
Your lunch for the week is ready in less than 30 minutes with this protein-packed Rotisserie Chicken Cobb Salad!
Easy Lunch Meal Prep
How to Make Rotisserie Chicken Cobb Salad
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
How to MakeGreek Yogurt Blue Cheese Dressing
Step 1
Step 2
Step 3
How to Serve Chicken Cobb Salad
- in a lettuce wrap
- On a sandwich
- On a piece of toast
- In a tortilla or other wrap
- With tortilla chips
- On its own with a fork!
How to Store Chicken Cobb Salad
More Salad Recipes
- 4 Healthy Chicken Salad Recipes
- Shaved Brussels Sprouts Salad
- Southwest Chicken Salad
- Mexican Street Corn Salad
- Healthy Asian Chicken Salad
More Meal Prep Recipes
- Make Ahead Freezer Burritos
- Healthy Orange Chicken
- Instant Pot Shredded Chicken
- Black Bean Quinoa Chili
Make this Recipe:
Ingredients1x2x3x
Cobb Chicken Salad
- ▢ 1 medium rotisserie chicken , deboned and shredded
- ▢ 4 hard-boiled eggs , diced
- ▢ 4 strips thick-cut cooked bacon , chopped
- ▢ 1 cup cherry tomatoes , halved
- ▢ 1/3 cup red onion , finely diced
- ▢ 1 cup yellow corn
- ▢ salt and pepper , to taste
- ▢ 6-8 cups chopped romaine
Greek Yogurt Blue Cheese Dressing*
- ▢ 1/2 cup plain Greek yogurt , any fat percentage works
- ▢ 2 oz. blue cheese crumbles
- ▢ 1/2 teaspoon apple cider vinegar
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon water*
- ▢ 1/8 teaspoon black pepper
- ▢ 1/8 teaspoon salt , or to taste
Instructions
Greek Yogurt Blue Cheese Dressing
- First, prepare the Greek Yogurt Blue Cheese Dressing .
- Place all ingredients for the dressing into a small bowl and mix.
- Use a fork to partially break up the blue cheese into smaller chunks.
- Add more water as needed to thin out the dressing to your desire.
- Set aside for later.
Cobb Chicken Salad
- First, debone and shred a medium rotisserie chicken . Set aside.
- Next, prepare hard-boiled eggs. Bring a medium-pot of water to a rolling boil over high heat. Then, add eggs to the water. Continue boiling for 8 minutes. Remove from water immediately and transfer to an ice bath for 5 minutes before peeling and chopping. Set aside.
- Prepare veggies by halving cherry tomatoes and finely dicing red onion.
- Prepare bacon by pan-frying 4 strips of thick-cut bacon over medium/high heat for around 10 minutes or until your bacon has reached the desired texture. Remove excess grease with a paper towel and then roughly chop.
- Finally, assemble salad. Place shredded chicken, hard-boiled eggs, bacon, cherry tomatoes, red onion, and yellow corn into a large bowl. Toss until combined.
- Pour in Greek yogurt dressing and toss one more time. Season with salt and pepper, to taste.
- Serve immediately tossed with 1-2 cups of romaine lettuce or meal-prep for later by keeping the chicken salad and romaine separate.
Tips & Notes
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rotisserie Chicken Cobb Salad
Ingredients
Cobb Chicken Salad
- 1 medium rotisserie chicken deboned and shredded
- 4 hard-boiled eggs diced
- 4 strips thick-cut cooked bacon chopped
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1 cup yellow corn
- salt and pepper to taste
- 6-8 cups chopped romaine
Greek Yogurt Blue Cheese Dressing*
- 1/2 cup plain Greek yogurt any fat percentage works
- 2 oz. blue cheese crumbles
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water*
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt or to taste
Instructions
Greek Yogurt Blue Cheese Dressing
- First, prepare the Greek Yogurt Blue Cheese Dressing .
- Place all ingredients for the dressing into a small bowl and mix.
- Use a fork to partially break up the blue cheese into smaller chunks.
- Add more water as needed to thin out the dressing to your desire.
- Set aside for later.
Cobb Chicken Salad
- First, debone and shred a medium rotisserie chicken . Set aside.
- Next, prepare hard-boiled eggs. Bring a medium-pot of water to a rolling boil over high heat. Then, add eggs to the water. Continue boiling for 8 minutes. Remove from water immediately and transfer to an ice bath for 5 minutes before peeling and chopping. Set aside.
- Prepare veggies by halving cherry tomatoes and finely dicing red onion.
- Prepare bacon by pan-frying 4 strips of thick-cut bacon over medium/high heat for around 10 minutes or until your bacon has reached the desired texture. Remove excess grease with a paper towel and then roughly chop.
- Finally, assemble salad. Place shredded chicken, hard-boiled eggs, bacon, cherry tomatoes, red onion, and yellow corn into a large bowl. Toss until combined.
- Pour in Greek yogurt dressing and toss one more time. Season with salt and pepper, to taste.
- Serve immediately tossed with 1-2 cups of romaine lettuce or meal-prep for later by keeping the chicken salad and romaine separate.
