Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on Time
30 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 2 tacos)

Adding a tortilla transforms this American salad into a fun, portable meal. Choose a pungent blue cheese, like Roquefort, for a strong hit of flavor, or go with milder Gorgonzola for just a touch.

How to Make It

Step 1

Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.

Step 2

Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.

Step 3

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Different but good

vickierigsby
May 12, 2015
These were a little different, but we liked the twist on the traditional.  It was a little bit of work, but we enjoyed them and will make them again.

ChefAmandaLynn's Review

daneanp
August 13, 2013
A delicious unique twist on tacos, looks like very few other posters actually made as directed. I made my own chicken breasts, but other than that followed exactly http://www.dishoverdinner.com/2013/08/cobb-salad-tacos.html

daneanp's Review

mcm237
July 18, 2013
I don't know - this was a little strange. Loved the chicken preparation. But the combo with the egg was just not hitting the sweet spot for my family. It was also a lot to prepare before assembly. Doubtful I'd make it again...except the shredded chicken part.

ece130's Review

Eatwell94
May 22, 2013
I skipped the egg. I used a chicken breast, diced, in place of the rotisserie. I added the chicken with the garlic, cooked thru and then added the vinegar/mustard/oil. Super satisfying.

sukeedog's Review

sukeedog
May 04, 2013
These are fairly tasty - we put them in wraps instead of corn tortillas so we could take leftovers for lunch the next day. My "dressing" was way too thick to "drizzle," so I spread it on the wraps before adding everything else. I did expect a little more "oomph" given all the delicious ingredients (blue cheese? avocado? BACON? shouldn't this be the tastiest thing ever?!). I'm not sure I'd bother making these again (it's a bit labor-intensive what with picking out the rotisserie and hard-boiling the eggs), but I heartily recommend CL's Cobb salad pizza, which is similar and which my family LOVES.

vickierigsby's Review

ece130
May 03, 2013
This is such a great idea. The flavors were so delicious. It was a hit with the in-laws. Fresh and healthy. A new twist on salad that changes it up from the same old same old.

mcm237's Review

ChefAmandaLynn
April 21, 2013
Okay, I admittedly did not make this as a taco -- I made it a salad, omitting the tortillas and adding spinach. But, it was delicious nevertheless. The blue cheese dressing was really good, and the red wine vinegar, shallots, and garlic really gave nice flavor to (store bought) rotisserie chicken.