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Summer Cobb Salad

My Summer Cobb Salad is loaded with grilled lemon rosemary chicken, hard boiled eggs, smoky bacon, creamy avocado, charred corn, and all the summer veggies. It's then topped with fresh herbs, salty feta and a finger-licking-good honey Dijon vinaigrette. Every bight is refreshing, bright and summery!

It's hot out and summer vegetables are in abundance! So why not make a giant salad the whole family will love? Or bring it to your next potluck or gathering to surely WOW everyone in attendance!

This salad is NOT just another boring salad. It's delicious, nutritious, filling, and full of color. If you're looking for more yummy salad inspo, check out my Tomato Nectarine Salad or Roasted Vegetable and Chickpea Salad.

What is a Cobb Salad?

A quick google search will tell you the original Cobb Salad was first pulled together on a whim by Robert Cobb - former chef at the Brown Derby restaurant in Los Angeles - in 1937.

Nowadays, you can find many variations of the popular dish! When I think of Cobb Salad, though, I think of salad greens topped with a variety of vegetables, grilled chicken, hard boiled eggs, bacon, and cheese. But don't worry, you can tweak it to your liking, using ingredients you have on hand and enjoy.

As a dietitian, I love that this salad can be made with fresh seasonal produce and packs a good amount of protein - making it a filling and nutritious meal on it's own!

Can I Make Summer Cobb Salad Ahead of Time?

Absolutely! You can prepare some of the ingredients days ahead, or simply make this salad and the vinaigrette 2-3 hours ahead of time. Keep the vinaigrette separate, cover your bowl, and refrigerate until ready to serve. Here are some make-ahead tips:

  • Vinaigrette - make the vinaigrette in a mason jar with a lid, so you can shake it well just before serving.

  • Lettuce - rinse and dry your lettuce with a salad spinner, then refrigerate until ready to use.

  • Avocado - cut open your avocado shortly before serving to prevent browning. Alternatively, spritz with lemon juice (the ascorbic acid will help prevent oxidation!).

  • Chicken - can be pre-cooked and chilled. If you're in "meal prep" mode, make a double batch and freeze the leftovers for another meal! Alternatively, use a store-bought rotisserie chicken to save on prep and cook time.

  • Bacon - can be cooked ahead of time and chilled. Drain on paper towel and refrigerate until ready to use. If cooking the entire package, freeze leftover cooked bacon strips in aluminum foil and reheat for another meal!

  • Eggs - can be hard-boiled ahead of time and will stay good in the fridge for 4-5 days.

Summer Cobb Salad Recipe

Servings: Makes 4-6 servings

Total Time: 1 hour 30 minutes

Ingredients for the chicken:

2-3 boneless, skinless chicken breasts, sliced in half length-wise, patted dry

3 tbsp butter, melted

2 tsp honey

4 cloves garlic, minced

1/3 cup chicken broth

1 tsp each fresh rosemary and parsley, minced

1/4 tsp red pepper flakes

Zest and juice of 1 lemon

Salt and pepper to taste

Ingredients for the vinaigrette:

1/3 cup olive oil

3 tbsp lemon juice

2 tbsp Dijon mustard

3 tbsp honey

Salt and pepper, to taste

Ingredients for the salad:

1 large head of romaine lettuce, chopped

1/4 cup parsley, chopped

1/4 cup basil, chopped

1 cup cherry tomatoes, halved

2 ears of corn, husks and silk removed

1/2 red onion, thinly sliced

1 large avocado, peeled and cubed

8 slices of bacon, cooked until crisp, chopped

4 eggs, hard-boiled, cut into quarters

1/2 cup feta cheese, crumbled


  1. In a large Ziplock bag, mix all of the ingredients for the chicken marinade. Add sliced chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator to marinate for at least 1 hour, up to overnight.

  2. Preheat grill to medium-high heat. Place chicken breasts on the grill and cook, covered, 2-3 minutes per side or until internal temperature of 165 degrees Fahrenheit is reached. Set aside to cool, then slice into strips or chop into cubes.

  3. At the same time, cook corn on the cob directly on grill, turning with tongs as they char and slightly blacken on all sides, about 8-10 minutes. Set aside to cool, then slice corn off the cob.

  4. Make the honey Dijon vinaigrette. In a mason jar, add lemon juice, Dijon mustard, honey, salt, pepper and olive oil. Cover with lid and shake until emulsified.

  5. Prepare the cobb salad. In a large bowl or onto a large serving platter, layer chopped romaine, halved cherry tomatoes, sliced red onion, corn, and chopped cooked bacon. Sprinkle with feta cheese and fresh herbs. Arrange hard-boiled eggs, grilled chicken, and avocado on top. Drizzle with honey Dijon vinaigrette right before serving.

Did you make this recipe?

Please leave me a comment and let me know what you think! Be sure to take a photo and tag me @vguitard.nutrition so I can see!

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