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Spring Chicken Cobb Salad

Spring Chicken Cobb Salad

Southern Living APRIL 2010

  • Yield: Makes 4 servings
  • Prep time: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
  • Yogurt-Basil Vinaigrette


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.


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Spring Chicken Cobb Salad recipe