Spring Chicken Cobb Salad

Recipe from

Southern Living

Recipe Time

Prep: 23 Minutes
Other Time: 5 Minutes


1 large sweet onion
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (5-oz.) package arugula, thoroughly washed
2 cups chopped or shredded roasted chicken
2 avocados, sliced
1 cup drained and chopped jarred roasted red bell peppers
4 fully cooked bacon slices, chopped
4 ounces crumbled goat cheese


1. Cut onion into 1/4-inch-thick slices. Brush with olive oil, and sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.

2. Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients. Drizzle with Yogurt-Basil Vinaigrette.

Try This Twist!

Salmon Cobb Salad: Omit chicken. Season 4 (4-oz.) salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done. Proceed with recipe as directed.