Chicken Cobb Salad

TOP 5 best salads I've ever made! No joke, this was on POINT and one I will definitely be making again and again.  Crunchy romaine, creamy avocado, and flavor from just 1 slice of bacon gave the perfect addition to the sautéed chicken.  But the dressing was what did it for me to tie it all in - tahini, lemon, greek yogurt dressing (my mock of a creamy ranch style topping).  Tahini is common in Greek and Mediterranean cuisine - it's ground sesame seeds, which is an excellent source of protein and rich in B vitamins, Iron and Zinc. I hope you enjoy this recipe as much as my dinner table did!



  • Romaine Lettuce, roughly chopped
  • Red Onion, diced
  • Tomato, diced
  • Avocado, diced
  • 1 slice Bacon, chopped
  • 2 Chicken Breasts, cubed

Dressing Ingredients:

  • 2-3 Tbsp Tahini
  • 1 Tbsp Olive Oil
  • 2 -3 heaping Tbsp Greek Yogurt
  • 1 Lemon squeezed
  • Salt/Pepper to taste


  1. Prep Produce. Wash and chop all produce (lettuce, red onion, tomato, avocado) and place in your large salad bowl.
  2. Cook chicken cubes over medium-high heat until almost all the way cooked through.  
  3. Add Bacon. Remove chicken from skillet and cook 1 slice bacon (chopped) in the skillet.  After 1-2 minutes, add the chicken back into the skillet to give it the "bacon-y" flavor.
  4. Make Dressing in a small bowl.  Whisk all ingredients until you have a consistent dressing - you can play with the flavors and add more lemon juice for more acidity or more olive oil to make it thinner.
  5. Combine all ingredients and mix up well in your salad bow.


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