This Roast Chicken Cobb Salad comes together in 30 minutes for a delicious chicken cobb salad everyone loves. So easy and so delicious!

Roast Chicken Cobb Salad from

Lately, we’ve been loving these easy roast chicken cobb salads for lunch on Sunday afternoons after church. They come together so quickly and I love that everyone can pile on their favorite ingredients for their own version of a perfect cobb salad!

To make everything super simple and to cook more quickly, I start by cutting my boneless skinless chicken breast into strips. Then, I cook it on a rimmed baking sheet in the oven along with my bacon. My bacon is ready in about 12-15 minutes. When I remove it from the pan, I turn my chicken strips and cook them another 10 minutes or so. While my chicken finishes off in the oven, that gives me time to finish assembling all of the other ingredients for my cobb salad – dicing the bacon, quartering the hard boiled eggs and slicing the tomatoes and avocadoes.

In less than 30 minutes, we have this delicious roast chicken cobb salad that we absolutely love.

For this salad, I also recommend a bit of blue cheese or even chunks of cheddar, if you prefer.

Here’s my Roast Chicken Cobb Salad Recipe. I hope you love it as much as we do!

Roast Chicken Cobb Salad Recipe

5 from 1 vote
Roast Chicken Cobb Salad. This simple recipe comes together in 30 minutes for a delicious chicken cobb salad everyone loves. So easy and so delicious!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 4 boneless skinless chicken breasts, cut into strips
  • 6 slices bacon
  • 4 cups mixed salad greens
  • 4 hard-boiled eggs, quartered
  • 2 avocado, peeled, pitted and sliced
  • 1 cup grape tomatoes, sliced
  • 1 cup cheddar cheese, or blue cheese


  • Preheat oven to 425º F. Arrange chicken strips on one side of a rimmed baking sheet and bacon strips on the other. Bake for 12-15 minutes, until bacon has cooked through. Remove bacon from the sheet pan, turn chicken strips on sheet pan and return to the oven for another 10-12 minutes until cooked through.
  • While bacon and chicken are cooking, assemble cobb salad by arranging salad greens on each plate and then placing salad toppings in a straight row on top of the greens.
  • When bacon has cooled enough from cooking, roughly chop and arrange on greens.
  • Cut chicken strips into large chunks and arrange on greens as well. Serve with your favorite dressing.


Calories: 568kcal | Carbohydrates: 12g | Protein: 46g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 678mg | Potassium: 1239mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1488IU | Vitamin C: 26mg | Calcium: 255mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    I love your chocolate cake. Deliciously unbelievable.
    The chicken cob salad is also brilliant! My daughter raving about it.

    Thank you very much for sharing the recipes and looking forward to your new one too.

  2. i am so glad I happened onto your site. I cook often. Need fresh recipes. I have viewed several of your cake recipes and can’t wait to try them. I despise box cakes! I make chicken salad at least once a week in the summer and will incorporate your recipes with mine. Keep sending great new recipes.

  3. Simple, unfussy and delicious. . just how I love my salads!!! love this Roast Chicken Cobb Salad, Robyn!