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Shredded Chicken Cobb Salad with Citrus Vinaigrette-green-leaves-orange bowl-COOKINGONTHEWEEKENDS.COM

Shredded Chicken Cobb Salad Recipe with Citrus Vinaigrette

Valentina K. Wein
This salad is a hearty meal. You don't need anything else to go with it. It's over-the-top delicious and all you'll want is more of it!
5 from 5 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Salad, Dinner
Cuisine American
Servings 4 to 6 as a main course
Calories 349 kcal


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)
  • cups tomato, washed and dried, seeded, super thinly sliced
  • 3 large hard boiled eggs (Click here for How to Hard Boil Eggs), yolks removed and super thinly sliced
  • ¾ cup white 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 avocado (Click here for How to Peel & Cut an Avocado), super thinly sliced

For the vinaigrette

  • cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon whole grain mustard
  • teaspoon garlic, minced
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


For the salad

  • 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!
  • 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.
  • 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.)
  • Drizzle the vinaigrette over the salad and gently toss until all of the ingredients are evenly mixed, and well coated with the dressing.
  • Serve immediately.
Keywords salad for a buffet, salad for party
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