Eat-the-Rainbow Cobb Salad

Name: Eat-the-Rainbow Cobb Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts (about 7 ounces, or 200 g, each); 2 boneless, skinless chicken breasts (about 7 ounces, or 200 g, each); 1 teaspoon garlic powder; 1 tablespoon (15 ml) olive oil (optional); ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 g) plain Greek yogurt (whole milk or 2% reduced fat); 2 tablespoons (30 g) plain Greek yogurt (whole milk or 2% reduced fat); 2 tablespoons (30 g) plain Greek yogurt (whole milk or 2% reduced fat); 2 tablespoons (40 g) pure honey; 2 tablespoons (22 g) Dijon mustard; 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (15 ml) fresh lemon juice; 1 teaspoon dried oregano, parsley, or basil; 1 teaspoon dried oregano, parsley, or basil; 1 teaspoon dried oregano, parsley, or basil; 8 cups (400 g) chopped romaine lettuce; Salt and pepper, to taste; Salt and pepper, to taste; 2 large eggs, hard-boiled and quartered; ½ medium red onion, thinly sliced; 1 large carrot, shredded; 1 yellow bell pepper, cored and diced; 1 cucumber, seeded and diced; 2 medium vine tomatoes, seeded and diced; ¼ small red cabbage, shredded; 1 avocado, peeled, pitted, and diced; 2 or 3 strips bacon, cooked and chopped (optional); ¼ cup (60 g) crumbled blue cheese (optional); 1 tablespoon (15 g) chopped fresh chives (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

With tender chicken, crisp veggies, and a tangy honey mustard dressing, this colorful twist on the classic Cobb delivers a crave-worthy balance of sweet and savory flavors.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 7 ounces, or 200

Gluten-free

Method

Cook the Chicken

Season the chicken breasts with salt, pepper, and garlic powder. Heat a grill pan or non-stick skillet over medium-high heat. If the pan is not non-stick or appears dry, add the olive oil. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.