This Shredded Chicken Cobb Salad is drizzled with Citrus Vinaigrette, and it's a hearty main course salad. It's over-the-top delicious and all you'll want is more of it!
Brunoise, chiffonade, mince, rough chop, large dice, thin slices, and grated -- these are just a few of the many ways foods can be cut before they are added to recipes.
The entire vibe of a dish can depend on how the ingredients are cut. The size and shape of each ingredient can be as important as the cooking technique.
In addition to having very different mouth feels, some cuts create a rustic, casual vibe, while others a much more refined and elegant one.
Each one suits a different mood and craving.
Does the way you slice and dice really matter?
Well that all depends on what you're going for.
When I came up with this Shredded Chicken Cobb Salad , I was craving very diverse flavors, but ones that even with their differing textures, would all have a relatively similar mouth feel.
I wanted each bite to be smooth, comforting, soft, and able to easily absorb the delicious dressing.
Between the variety of flavors and all of them shredded in one bite, with crunchy bacon, you will want seconds and thirds!
Enjoy every last bite of this scrumptious Shredded Chicken Cobb Salad with Citrus Vinaigrette!
More main course salad recipes:
- Tropical Quinoa Salad Bowl with Shrimp
- Winter Fruit Salad with Udon and Chicken
- Apple Chicken Salad Recipe with Cranberries
- Cannellini Bean Tuna Salad Recipe
- Chopped Mexican Salad with Pepitas
Shredded Chicken Cobb Salad
Ingredients
For the salad
- 4 strips bacon
- 1 (approximately ½-pound) chicken breast, boneless, skinless
- 2 heads Romaine lettuce, washed and dried, chopped into shreds
- 3 Persian cucumbers, washed and dried, grated (squeeze out excess liquid with your hands after it's grated)
- 1½ cups super thinly sliced, seeded tomato, washed and dried
- 3 large hard boiled eggs (Click here for How to Hard Boil Eggs), yolks removed and super thinly sliced
- ¾ cup cheddar cheese, shredded
- ½ cup yellow onion, grated or super thinly sliced
- ¾ cup loosely packed basil leaves, washed and dried, cut into a chiffonade (roll up leaves and slice super thinly)
- 1 cup super thinly sliced avocado (Click here for How to Peel & Cut an Avocado),
For the vinaigrette
- ⅓ cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon whole grain mustard
- 1½ teaspoon garlic, minced
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Instructions
For the salad
- Cook the bacon. Line a large plate with a double layer of paper towels. Set aside. Add the bacon to a medium-sized sauté pan and cook until it's crispy. When it's done, place the strips on the paper towel-lined plate to drain, and set aside. Do not clean the pan!
- Cook the chicken. Remove any excess fat from the chicken breast and preheat the pan you cooked the bacon in. Use a meat mallet over a piece of plastic wrap to pound the thicker end of the chicken breast so that it becomes even in size. Then season both sides with salt and pepper and add it to the hot pan. Sauté just until it's cooked through, about 5 minutes per side. Set aside to cool.
- Combine ingredients. In a large salad bowl, combine the Romaine with the cucumber, tomato, egg, cheese, onion, basil and avocado. Now add the bacon to the bowl, crumbling it into tiny pieces as you go. Then add the chicken, using your hands to shred it into thin, bite-sized pieces as you go.
For the vinaigrette
- In a small bowl, combine the orange juice, lime juice, balsamic vinegar, mustard and garlic. Once it's blended, gradually whisk in the oil. Season generously to taste with salt and pepper. (Here's How to Season to Taste.)
Assemble
- Drizzle the vinaigrette over the salad and gently toss until all of the ingredients are evenly mixed, and well coated with the dressing. Serve.
Notes
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Bach
Cutting techniques are indeed the unsung heros of food! Thanks for sharing this recipe. Loving your site!
valentina
I love how you put that -- "unsung heroes of food" 😀
Thao @ In Good Flavor
This salad looks so good! I could eat it for lunch every day this week.
valentina
Do it!:-D
David
Looks wonderful! Sadly, the CaraCara oranges we have been getting here are dry... 🙁 I will just have to use some of the neighbors Arizona Sweets!
valentina
Sounds good to me, David. Enjoy!
Sippitysup
I'm a weirdo. I like to make sure I do all the brunoise, chiffonade, mince, rough chop, large dice, small dice, thin slices, or grated exactly right. GREG
valentina
If that makes you a weirdo, then I'm a really big weirdo! That's what happens to perfectionists! 🙂 xo
Elaine Benoit
This salad looks so scrumptious! And I agree, it does make a difference the way you chop something!! 🙂
valentina
Many thanks, Elaine! 🙂
Lisa Bynum
This made me so hungry and it's not anywhere near lunch time. I may have to make this for myself for lunch this week!
valentina
I hope you do and love it. Thank you.
Leslie
This photo is phenomenal! If only I could snatch this salad from the computer screen. Everything about this sounds delicious.
valentina
Thanks so much, Leslie. I feel that way a lot when I'm look at recipes online. 😉
Matt @ Plating Pixels
I love the salad and the easy-to-make vinaigrette! The photos are stunning!
valentina
Many thanks, Matt!
Katie
This looks so delicious! I love homemade salad dressings as well!
valentina
Thanks, Katie!
Catherine Brown
Mmm, what a scrumptious salad! Cutting techniques make a workd of difference too. Love this citrus vinaigrette too... so perfect for this season!
valentina
Thanks so much, Catherine!
mimi rippee
Yum. Often times when I'm out at a restaurant, a Cobb salad is my salad of choice. A Nicoise if it's a really good restaurant. I love what you did here!!! Great flavors and textures.
valentina
Thanks Mimi. Those are my two top salad choices, too. 🙂 ~Valentina
Eha
*laughter* Well, in my home at least - if one has not preplanned lynch or dinner and goes into the kitchen to open the fridge door - I bet most of the ingredients for this meal would be staring at them 🙂 ! A smile-inducing meal !! Like your vinaigrette with the mixed citrus and shall copy . . . keep well . . .
valentina
Thank you, Eha. Hope you love the dressing. 🙂 ~Valentina