Name: Chicken Cobb Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts; 3 tbsp olive oil (1 tbsp for the chicken, 2 tbsp for the cast iron); ½ tsp salt; ½ tsp garlic powder; 1 tsp paprika; 6 strips bacon; 4-6 cups romaine lettuce; 1 red onions (sliced or diced); 2 cups cherry tomatoes (halved); 1 cucumbers (sliced); 1-2 avocado (diced); 4 hardboiled eggs (or more); goat cheese (as much or as little as you'd like); salad dressing if desired (as much or as little as you'd like)

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Packed with protein, this super easy healthy Chicken Cobb Salad doesn’t take long to put together and is perfect if you’re looking for a filling salad. It packs really well, making this cobb salad a perfect meal prep as well.

There always seems to be a misconception about salads being plain ol’ lettuce but forget about it! I love how filling this salad this. Packed with chicken and egg(s), this meal prep friendly chicken cobb salad is so good!

Overhead view of a bowl of chicken cobb salad.

Why You’ll Love This Chicken Cobb Salad

It’s simple and filling — everything goes into a bowl and voila, it’s done, an easy filling meal. There’s a ton of protein in this salad thanks to the chicken and egg, along with the healthy fats from the avocado, you’ll be feeling full for a while!
This chopped salad is quite versatile as if you don’t like something I’ve listed, simply swap it out. You can also season your chicken breasts however you wish or even buy pre-made chicken strips to chop up.
The dressing is optional! I love loading this salad up with avocado and it’s almost like a natural salad dressing. Avocados are so creamy that it practically doubles as a dressing.

What You’ll Need

For the chicken:

chicken breasts
olive oil
seasoning: salt, garlic powder, paparika

For everything else:

bacon
egg
romaine lettuce
red onions
cherry tomatoes
cucumbers
avocado
goat cheese

Ingredients for a meal prepped chicken cobb salad.

How to Make This Chicken Cobb Salad Meal Prep

To Make the Chicken

Slice each chicken breasts in half so your two chicken breasts become four thin fillets.
Coat in olive oil and cover with the seasoning.
Heat a cast iron (or pan of your choice) on medium heat with additional olive oil. Place the chicken breasts in the cast iron in a single layer.
Sear the breasts for 3 to 4 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 6 to 8 minutes.
Allow the chicken breasts to rest for 5 minutes before chopping.

To Make The Bacon

Heat oven to 400F.
Line a sheet pan with parchment paper, then place the bacon strips side by side.
Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil.
Roughly chop into small pieces.

To Assemble

Combine the chopped romaine lettuce, red onions, cherry tomatoes, cucumbers, egg, avocado, goat cheese, crumbled bacon, and chopped chicken.
Top with some salad dressing if desired.

Tips and Notes

To cut a romaine lettuce, simply the lettuce in half lengthwise, remove the core of the lettuce (I use a V shape cut). Then slice each halves in half again. Chop the lettuce from the core end to the tips, into bite sized pieces. Here’s a post with step by step photos on how to cut romaine lettuce.
I usually cook my chicken while the bacon is in the oven so save time.
In my opinion, the more avocado the better lol.
I usually have hard boiled eggs in my fridge at all time for meal prep, if you need some tips on how to make yours, you can check out this post on stove top eggs or this post on Instant Pot eggs or this post on air fryer eggs.
While some traditional cobb salads uses a red-wine vinaigrette, I believe in doing whatever you want to your salads! Some salad dressings I like are my Tangy Orange Citrus Dressing, Hummus Salad Dressing, or my Creamy Roasted Garlic Dressing. You can also go with store-bought if you’d like.

Make Ahead Tips

Meal prep: store the salads in an airtight container. Do not cut the egg and avocado or top with dressing until ready to enjoy. The avocados will brown over time and the dressing with make the salad soggy so hold off on those! Prepped salad will last for 3-4 days.
Freezer: You can freeze the cooked chicken and cooked bacon. Allow the chicken and bacon to cool before transferring it into an airtight container before storing them in the freezer.