If you’ve ever dreamed of a salad that checks every box—rich, crunchy, creamy, tangy, and oh-so-satisfying—then you’re in for a treat with this Loaded Chicken Cobb Salad Recipe. It takes the classic Cobb salad to a whole new level with crispy bacon, rotisserie chicken, tangy pickled onions, and a velvety herb buttermilk dressing. Every bite bursts with freshness and flavor, making it perfect for a quick lunch or a show-stopping dinner. Trust me, once you try this salad, it’ll become your go-to for effortless meals packed with deliciousness.
Ingredients You’ll Need
The magic of this salad lies in its simplicity and quality ingredients. Each one plays a starring role, from the iceberg lettuce’s refreshing crunch to the sharp tang of Stilton blue cheese, creating a colorful, textured experience that’s pure joy on a plate.
- 8 slices bacon: Cook until crispy to add a smoky crunch that contrasts beautifully with the creamy elements.
- 4 eggs: Hard-boiled and quartered for a creamy, protein-rich addition that balances the acidity.
- 2 chicken breasts: Rotisserie or cooked, sliced tender chicken is the hearty centerpiece of the salad.
- 1 head iceberg lettuce: Cut into wedges, it offers a refreshing, crisp base to support the toppings.
- 1 cup cherry tomatoes: Halved to bring a burst of juicy sweetness and vibrant color to the dish.
- 3 Persian cucumbers: Chopped for a cool, crunchy texture that complements the richer ingredients.
- 3 ounces Stilton blue cheese: Crumbled, adds an assertive, tangy bite that elevates every forkful.
- 1 ½ medium avocado: Sliced for creamy richness and healthy fats that balance the salad perfectly.
- 1 bunch radishes: Quartered for a peppery snap that cuts through the richness.
- 4 pepperoncini: Sliced to add a little bright, vinegary heat that livens up the palette.
- ½ cup pickled red onions: Their punchy tang acts as a flavor booster and adds beautiful color contrast.
- 2 sprigs dill: Torn fresh dill adds a fragrant herbal note that brightens the salad.
- 2 sprigs tarragon: Torn, contributes a subtle anise-like flavor that pairs wonderfully with chicken and cheese.
- 1 teaspoon flaky sea salt: Sprinkled for a perfect finishing touch to enhance all the flavors.
- 3 tablespoons sour cream: For creamy richness and tang in the dressing.
- ¼ cup mayonnaise: Creates a luscious base for the dressing’s texture.
- 2 tablespoons buttermilk: Adds a subtle tang and thins the dressing to the ideal pourable consistency.
- 2 teaspoons lemon juice: Brings bright acidity that cuts through the richness beautifully.
- 4 tablespoons pickled red onions (finely chopped): Incorporated in the dressing to infuse that delicious zing throughout.
- 4 tablespoons dill (finely chopped): Mixed into the dressing to boost the fresh herb flavor.
- 4 tablespoons tarragon (finely chopped): Blended into the dressing to complement the chicken and add complexity.
- 1 teaspoon garlic powder: Adds a gentle savory depth to the dressing.
- 1 teaspoon kosher salt: Balances and enhances every flavor element in the dressing.
How to Make Loaded Chicken Cobb Salad Recipe
Step 1: Prepare the Creamy Herb Buttermilk Dressing
Start by combining the sour cream, mayonnaise, buttermilk, lemon juice, finely chopped pickled red onions, dill, tarragon, garlic powder, and kosher salt in a bowl. Whisk everything together until perfectly smooth and creamy. Set this dressing aside—it will bring that irresistible tangy-herby flair to your Loaded Chicken Cobb Salad Recipe.
Step 2: Cook the Bacon
Cut the bacon into 1-inch pieces for bite-size enjoyment. Cook them over medium heat until crisp and golden brown. When done, transfer the bacon onto a paper towel-lined plate to drain any excess fat, preserving that coveted crunchiness.
Step 3: Hard Boil the Eggs
Place your eggs in boiling water and let them cook for 10 minutes. Once cooked, cool them down quickly in cold water, peel, and quarter each egg. This step adds creamy protein and richness that perfectly complements the other flavors.
Step 4: Slice the Chicken
Whether you’re using rotisserie chicken or cooked chicken breasts, slice them thinly into bite-sized strips. This tender chicken is the star protein that makes the salad hearty and satisfying.
Step 5: Prepare the Veggies
Cut the head of iceberg lettuce in half, then each half into five wedges for beautiful presentation and easy serving. Halve the cherry tomatoes, chop the Persian cucumbers, quarter the radishes, slice the pepperoncini, and have your pickled red onions ready. All these veggies bring color, crunch, and freshness to this loaded masterpiece.
Step 6: Assemble the Salad
Arrange the iceberg lettuce wedges on a large platter. Drizzle a little bit of your prepared dressing right on top of the lettuce to start building layers of flavor. Then artfully add the sliced chicken, followed by the cherry tomatoes, cucumbers, radishes, bacon, pepperoncini, and pickled red onions. Scatter the crumbled Stilton blue cheese across the top. Finish with additional dressing, torn fresh dill and tarragon, and a sprinkle of flaky sea salt. Your Loaded Chicken Cobb Salad Recipe is ready to wow!
How to Serve Loaded Chicken Cobb Salad Recipe
Garnishes
Adding fresh herbs like torn dill and tarragon as garnishes not only looks stunning but infuses every bite with fragrant, delicate flavors. A final sprinkle of flaky sea salt enhances each ingredient’s natural taste and adds an irresistible finishing crunch.
Side Dishes
This salad pairs wonderfully with light, complementary sides. Think fresh crusty bread or garlic toast to soak up any extra dressing, roasted sweet potatoes for a touch of earthy sweetness, or even a chilled glass of crisp white wine to refresh the palate between bites.
Creative Ways to Present
For a fun twist, serve the Loaded Chicken Cobb Salad Recipe in individual mason jars layered for a portable lunch option. Alternatively, create a vibrant salad bar spread where everyone can customize their own bowls by piling on the ingredients. For entertaining, consider building the salad on a large wooden board for a rustic, family-style feast.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad components and dressing separately in airtight containers in the refrigerator. Lettuce is best kept dry and stored separately to avoid sogginess. Consume within 2 days for optimal freshness and texture.
Freezing
This Loaded Chicken Cobb Salad Recipe doesn’t freeze well due to the fresh veggies and creamy dressing, which can lose quality or become watery after thawing. It’s best to prepare fresh to enjoy the full flavorful experience.
Reheating
The chicken and bacon can be gently reheated in a skillet or microwave, but the rest of the salad is best enjoyed cold or at room temperature. Reheat only the proteins if desired and then reassemble the salad for the best texture and taste.
FAQs
Can I use grilled chicken instead of rotisserie chicken?
Absolutely! Grilled chicken offers a wonderful smoky flavor that pairs beautifully with this salad. Just make sure to slice it thinly for the perfect bite.
Is there a dairy-free option for the dressing?
Yes, you can substitute sour cream and mayonnaise with their dairy-free alternatives and use a plant-based milk in place of buttermilk. The flavor will still be deliciously creamy and tangy.
How long does this Loaded Chicken Cobb Salad Recipe stay fresh?
When stored properly with the dressing separate, the salad ingredients remain fresh for about 2 days. For best quality, assemble just before serving.
Can I make this salad vegan?
While this recipe is built around chicken, bacon, and eggs, you can easily adapt it by using crispy tempeh or tofu bacon, chickpeas for protein, and vegan cheese. The dressing can also be made using vegan mayo and plant yogurt.
What kind of blue cheese works best?
Stilton blue cheese is recommended for its creamy texture and balanced sharpness, but other blue cheeses like Roquefort or Gorgonzola are great alternatives depending on your preference.
Final Thoughts
I can’t encourage you enough to dive into this Loaded Chicken Cobb Salad Recipe—it’s a delightful celebration of textures, flavors, and vibrant colors that never fails to impress. Whether you’re feeding a crowd or treating yourself to a fancy weekday lunch, this salad will bring joy to your table and keep you coming back for more. Happy cooking and even happier eating!
Print
Loaded Chicken Cobb Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Loaded Chicken Cobb Salad is a vibrant and satisfying meal packed with crispy bacon, tender rotisserie chicken, fresh vegetables, and a creamy herb buttermilk dressing. Perfect for a light yet protein-rich lunch or dinner, it’s easy to prepare and loaded with bold flavors and texture contrasts that make every bite delightful.
Ingredients
Dressing
- 3 tablespoons sour cream (or Greek yogurt)
- ¼ cup mayonnaise
- 2 tablespoons buttermilk
- 2 teaspoons lemon juice
- 4 tablespoons pickled red onions (finely chopped)
- 4 tablespoons dill (finely chopped)
- 4 tablespoons tarragon (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Salad
- 8 slices bacon
- 4 eggs (hard-boiled)
- 2 chicken breasts (from rotisserie or cooked)
- 1 head iceberg lettuce (cut into wedges)
- 1 cup cherry tomatoes (halved)
- 3 Persian cucumbers (chopped)
- 3 ounces Stilton blue cheese (crumbled)
- 1 ½ medium avocado (sliced)
- 1 bunch radishes (quartered)
- 4 pepperoncini (sliced)
- ½ cup pickled red onions
- 2 sprigs dill (torn)
- 2 sprigs tarragon (torn)
- 1 teaspoon flaky sea salt (for serving)
Instructions
- Make the Creamy Herb Buttermilk Dressing: In a medium bowl, combine sour cream (or Greek yogurt), mayonnaise, buttermilk, lemon juice, finely chopped pickled red onions, dill, tarragon, garlic powder, and kosher salt. Mix everything thoroughly until smooth and set aside to let the flavors meld.
- Cook the Bacon: Cut the bacon slices into 1-inch pieces. Cook them over medium heat in a skillet until crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease. Set aside.
- Prepare the Eggs: Hard boil eggs by placing them in boiling water and cooking for 10 minutes. Remove and cool under cold running water. Peel the eggs carefully and quarter them.
- Slice the Chicken: Remove the chicken breasts from a rotisserie chicken or use pre-cooked chicken breasts. Slice into bite-sized pieces and set aside.
- Prepare the Vegetables: Cut the iceberg lettuce in half, then into five wedges. Halve the cherry tomatoes, chop the Persian cucumbers, quarter the radishes, slice the pepperoncini, and slice the avocado. Keep the torn dill and tarragon sprigs ready.
- Assemble the Salad: On a large platter, arrange the iceberg lettuce wedges and drizzle some of the prepared dressing over them. Layer the sliced chicken atop the lettuce. Then artfully add all the vegetables—cherry tomatoes, cucumbers, radishes, pepperoncini, and avocado—along with pickled red onions and crispy bacon pieces.
- Add Cheese and Garnish: Sprinkle crumbled Stilton blue cheese over the assembled salad. Drizzle additional dressing as desired. Finish by scattering torn dill and tarragon sprigs and sprinkling flaky sea salt evenly over the top.
- Serve: Offer extra dressing on the side to accompany the salad. Serve immediately and enjoy this refreshing, loaded Cobb salad packed with flavors and textures.
Notes
- Using pre-cooked or rotisserie chicken saves time without sacrificing flavor.
- Adjust the amount of dressing to your liking – the recipe provides enough to coat the salad generously.
- For a lighter version, substitute sour cream with Greek yogurt and use low-fat mayonnaise.
- If Stilton blue cheese is unavailable, you can substitute with any crumbled blue cheese or feta.
- Hard boil eggs ahead of time to make the assembly quicker.
- Serve immediately after assembly to preserve lettuce crispness and fresh flavors.
