Whether you’re looking for a nutritious lunch that keeps you full for hours or a show-stopping dish to impress guests, this Herb Chicken Cobb Salad delivers on flavor, texture, and convenience. Packed with lean protein, healthy fats, and fresh produce, it’s the ultimate healthy chicken salad that doesn’t sacrifice taste-and yes, it’s ready in under 20 minutes. That’s right: this is your new go-to easy weeknight dinner.
Why You’ll Love This Recipe
Ready in 20 minutes-perfect for busy weeknights
High-protein, low-carb, and keto-friendly
No cooking required for veggies-just chop and assemble
Bursting with fresh herbs and bold flavors
Ingredients :(Serves 4)
For the Herb Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, chopped
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and black pepper to taste
For the Salad:
6 cups chopped romaine lettuce
1 large avocado, diced
4 hard-boiled eggs, sliced
1 cup cherry tomatoes, halved
½ cup crumbled blue cheese (or feta for a milder taste)
½ cup cooked bacon bits (or 4 slices cooked & chopped)
¼ cup red onion, thinly sliced (optional for bite)
For the Lemon-Herb Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for vegan)
1 tbsp chopped fresh parsley
1 clove garlic, minced
Salt and pepper to taste
Method :
Step 1: Marinate & Cook the Herb Chicken
In a bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add chicken breasts and coat evenly. Let marinate for at least 10 minutes (or up to 4 hours in the fridge for deeper flavor).
Heat a skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until internal temperature reaches 165°F.
Step 2: Prepare the Vinaigrette
While the chicken rests, whisk together all vinaigrette ingredients in a small jar or bowl. Taste and adjust salt, pepper, or lemon as needed.
Step 3: Assemble the Salad
In a large serving bowl or individual plates, layer the chopped romaine lettuce as the base.
Arrange the sliced herb chicken, diced avocado, halved cherry tomatoes, sliced hard-boiled eggs, crumbled blue cheese, bacon bits, and red onion in neat rows or scattered evenly.
Drizzle generously with the lemon-herb vinaigrette just before serving.