This chicken cobb salad has it all– salty bacon mixes perfectly with succulent chicken. It all rests on a fresh and crisp salad base and the dressing clings lovingly to it all. The eggs and avocados add a wonderfully creamy texture to this dish. Sprinkled on top… crumbled blue cheese, so good!
Notes and Tips
You can use rotisserie chicken if you like. (although the cumin chicken is divine!). Be sure to not crowd the pan when boiling your eggs. The eggs need a little room to groove. They should not touch or be on top of each other. There needs to be enough room to allow a single layer of eggs in your pan while they cook. When choosing ripe avocados If the avocado yields to firm gentle pressure you know it’s ripe and ready to eat. Ripe, ready-to-eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel slightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
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The chicken cobb salad itself will keep in an airtight container in the refrigerator for up to 3 days. I recommend storing the salad components separately and assembling just before serving.
