This vibrant Cobb-inspired salad brings together a colorful medley of fresh greens, tender poached chicken, crisp veggies, and classic toppings like egg, cheese, and olives. Finished with a creamy Dijon herb dressing, it’s a wholesome and satisfying dish that’s perfect for lunch or a light dinner.
Cobb Salad
Salad Ingredients
- 1 cup mixed greens (choose a blend such as arugula, frisée, baby kale, romaine, radicchio, butter lettuce, and red oak leaf)
- ½ cup cooked poached chicken breast (see recipe below)
- ¼ cup cooked edamame
- ¼ cup shredded marble or cheddar cheese
- 1 hard-boiled egg, peeled and sliced
- ¼ cup corn kernels (fresh, canned, or thawed from frozen)
- ⅛ cup sliced black olives
- ¼ cup halved cherry tomatoes
- A few rings of purple onions
- ¼ cup sliced red bell pepper
- A small handful of enoki mushrooms, trimmed
- Optional additions: sliced cucumber, avocado, green onion, or radish
Poached Chicken Recipe
Ingredients:
- 1 boneless, skinless chicken breast
- 2 cups water or low-sodium chicken broth
- 1 clove garlic, lightly crushed
- 2 slices fresh ginger (optional)
- 1 small bay leaf
- Salt to taste
- A few peppercorns (optional)
Instructions:
- Place the chicken breast in a small saucepan and add water or broth to cover by about an inch.
- Add garlic, ginger, bay leaf, and seasonings.
- Bring to a very gentle simmer over medium heat (do not boil).
- Once simmering, reduce heat to low and cover. Cook for about 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- Remove chicken from liquid and let it rest for 5 minutes before slicing or shredding for the salad.
Creamy Dijon Herb Dressing
Ingredients:
- 3 tablespoons mayonnaise or Greek yogurt (or a mix of both for a lighter option)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional)
- 1 small clove garlic, finely minced or grated
- 1 tablespoon finely chopped fresh parsley or chives
- Salt and freshly ground black pepper to taste
- 1–2 teaspoons water or milk (to thin, if needed)
Instructions:
- In a small bowl or jar, whisk together the mayonnaise (or yogurt), olive oil, vinegar/lemon juice, Dijon, and honey until smooth.
- Stir in the garlic and herbs.
- Season with salt and pepper to taste.
- If the dressing is too thick, whisk in a little water or milk, 1 teaspoon at a time, until you reach the desired consistency.
- Drizzle over the salad just before serving.
Making this Cobb-inspired salad feels like building a delicious rainbow—layer by layer, each ingredient adds its own color, texture, and flavor. From the crisp bite of cherry tomatoes and red bell peppers to the creamy richness of the hard-boiled egg and shredded cheese, every element is thoughtfully chosen to keep things exciting. Enoki mushrooms add a delicate touch, and a few rings of purple onion give the salad a sharp edge. It’s the kind of salad that feels hearty and fun to assemble, with plenty of room to play around with your favorite toppings like avocado or cucumber.
Poaching the chicken is a simple but rewarding step that brings gentle, juicy flavor to the mix. Instead of frying or baking, poaching allows the chicken to cook slowly in a bath of aromatic broth or water—infused with garlic, ginger, and bay leaf. The result is tender, pull-apart meat that pairs perfectly with the creamy Dijon herb dressing. Letting it rest before slicing ensures it stays juicy and blends right into the salad without stealing the spotlight. It’s a quiet hero in this lively, satisfying dish.
