Greek Cobb Salad
A fresh, hearty salad loaded with crisp romaine, juicy tomatoes, creamy avocado, chicken, bacon, feta, chickpeas, and Kalamata olives, all tossed with a homemade Greek dressing. This is a beautiful main-course salad that feels special but is easy enough for a busy weekday.
Ingredients
For the Greek Cobb Salad
- 2 small chicken breasts , or 1 1/2 cups cooked chicken, chopped or shredded*
- 6 slices bacon, cooked until crisp and chopped
- 2 hard-boiled eggs
- 1 head romaine, or 3 romaine hearts, chopped and rinsed dry
- 1 avocado, sliced
- 3/4 cup feta cheese, crumbled (3 oz)
- 1 1/2 cups cherry tomatoes, halved (10 oz)
- 1/2 cup Kalamata olives, pitted and halved, or sub chickpeas
- 2 Tbsp fresh dill, or parsley, finely chopped, optional to garnish
- 3/4 cup pita chips, lightly crushed, optional (omit for GF)
For the Greek Salad Dressing
- 1/4 cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves, minced or grated
- 3/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Make the Greek Dressing - In a medium bowl or mason jar, combine the red wine vinegar, oregano, garlic, salt, and pepper. Add the olive oil and whisk well, or cover and shake until fully blended. Set aside while you prepare the rest of the salad.
- To Sauté Chicken - Cut the chicken in half into cutlets, season with salt and pepper, and saute in an oiled skillet over medium heat for 3-4 minutes per side or until it reaches 165˚F at the thickest part on an instant-read thermometer.
- Cook the bacon in a skillet over medium heat until crisp. Or make Air Fryer Bacon or Oven-baked Bacon. Transfer to a paper towel-lined plate, then chop or crumble once cooled.
- Boil Eggs - Place the eggs in a saucepan with boiling water. Gently place the eggs in the pot, and boil for 10 minutes for hard-boiled eggs. Immediately transfer to an ice bath, then peel and slice.
- Assemble the Salad - add the chopped romaine to a large serving platter or salad bowl. Arrange the tomatoes, chicken, feta, sliced eggs, bacon, chickpeas, and Kalamata olives over the lettuce in rows or sections for that classic Cobb salad look. Sprinkle with fresh dill and top with lightly crushed pita chips.
- Dress the salad - Just before serving, re-shake or whisk the dressing if it has separated, then drizzle it on to taste. I use all of the dressing. You can toss to combine if desired.
Notes
*Swap sauteed chicken breast with Leftover Cooked Rotisserie Chicken, Roast Chicken, Baked Chicken Breast, or Air Fryer Whole Chicken recipe.
Make-Ahead: Prep all ingredients except the avocado and pita chips, and store them in separate airtight containers in the refrigerator for 2 to 3 days. Keep the dressing in a separate jar or container. When ready to serve, assemble the salad, slice the avocado, add the pita chips, and drizzle with dressing just before serving.
Storage:This Greek Cobb Salad is best enjoyed within a couple of hours after the dressing is added, since the dressing softens the lettuce and the pita chips lose their crunch. Undressed leftovers can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Greek Cobb Salad
Amount per Serving
Calories
419
% Daily Value*
Fat
35
g
54
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
21
g
Cholesterol
111
mg
37
%
Sodium
928
mg
40
%
Potassium
494
mg
14
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
17
g
34
%
Vitamin A
879
IU
18
%
Vitamin C
13
mg
16
%
Calcium
129
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
