rotisserie chicken cobb salad in a bowl

Rotisserie Chicken Cobb Salad

Your lunch for the week is ready in less than 30 minutes with this protein-packed Rotisserie Chicken Cobb Salad!

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
Fat 11 Carbs 11 Protein 45
Yield 6 1x


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
  • 68 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)


Greek Yogurt Blue Cheese Dressing

  1. First, prepare Greek yogurt blue cheese dressing.
  2. Place all ingredients for the dressing into a small bowl and mix.
  3. Use a fork to partially break up the blue cheese into smaller chunks.
  4. Add more water as needed to thin out the dressing to your desire.
  5. Set aside for later.

Cobb Chicken Salad

  1. First, debone and shred a medium rotisserie chicken. Set aside.
  2. 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.
  3. Prepare veggies by halving cherry tomatoes and finely dicing red onion.
  4. 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.
  5. Finally, assemble salad. Place shredded chicken, hard-boiled eggs, bacon, cherry tomatoes, red onion, and yellow corn into a large bowl. Toss until combined.
  6. Pour in Greek yogurt dressing and toss one more time. Season with salt and pepper, to taste.
  7. 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

Greek yogurt dressing: Option to use a store-bought Greek yogurt blue cheese dressing instead.

Watch It

Nutrition Facts

Serving Size: 1/6 recipe Calories: 325 Sugar: 4 Sodium: 882 Fat: 11 Carbohydrates: 11 Fiber: 2 Protein: 45 Cholesterol: 445
Author: Lee FunkeCategory: SaladMethod: Stove-TopCuisine: American

Keywords: chicken cobb salad

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