This Strawberry Cobb Salad is filled with juicy strawberries, flavorful grilled chicken, bacon, hard boiled eggs, and drizzled with a strawberry vinaigrette. It’s a hearty salad that won’t disappoint!
Are you a salad lover or hater? I lean more towards the hater side. You know why……they are so boring and I would rather eat a hamburger or a steak, lol!
However, I know I need to include more veggies in my diet so I am always trying to make salad a little less boring and this salad is anything but boring.
Why You Will Want To Make This Strawberry Cobb Salad:
- Ripe juicy strawberries
- Flavorful grilled chicken
- Slightly sweet yet savory
- Easy to make
- Light and refreshing but satisfying
- An easy strawberry vinaigrette that you will want to drizzle on everything
Ingredient List:
SALAD: Use any type of greens you like. I am using a spring mix in these photos.
CHICKEN: I am using chicken breasts because they cook up quickly but feel free to replace them with rotisserie chicken or any leftover chicken you may have.
ALL THE FIXINGS: Strawberries, hard boiled eggs, bacon, avocados, thinly sliced red onion.
VINAIGRETTE: Strawberries, honey, balsamic vinegar, oil of choice, salt, and pepper to taste.
How To Make Strawberry Cobb Salad:
CHICKEN: Cut each chicken breast in half horizontally. This makes them thinner so they can cook quickly. Sprinkle both sides with salt, pepper, onion powder, garlic powder, and paprika. You choose how much to sprinkle but I do it pretty liberally. Grill over medium heat for 5-6 minutes per side. Remove from grill and let rest 10 minutes before slicing.
VINAIGRETTE: In a mini food processor or high powered blender combine strawberries, honey, balsamic vinegar, oil, salt, and pepper. Process until smooth.
SALAD: Place the greens in a large bowl and arrange all the ingredients on the top in whatever fashion you desire. Serve with the strawberry vinaigrette.
How To Make This A Mason Jar Salad:
- Spoon some vinaigrette into the bottom of the mason jar.
- Add sliced and cooled chicken
- Layer the strawberries, hard boiled eggs, onion, and finally bacon.
- Top with your choice of greens.
- I left out the avocado because it will turn brown with time so if you want it in your salad add it last minute in the morning before heading out the door.
- Seal with a lid and store in the refrigerator for up to 5 days.
How To Change Up This Salad:
- Add blue cheese or feta
- Add cooked rice or quinoa
- Use pickled red onions
- Cucumbers are also a great addition
- Use a poppyseed dressing or even a honey mustard dressing
Looking for More Great Strawberry Recipes:
- Strawberry Crisp
- Strawberry Shortcake Cake
- Strawberry Rhubarb Sauce
- No Churn Strawberry Ice Cream
- Strawberry Cheesecake Fluff
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Strawberry Cobb Salad
Ingredients
CHICKEN:
- 2 chicken breast
- onion powder, garlic powder, paprika, salt, and pepper
VINAIGRETTE:
- 1 cup (5g) sliced strawberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon oil of choice
- ½ tablespoon honey
- salt and pepper
SALAD:
- 4-6 cups greens of choice
- 1 pound (454g) strawberries, sliced
- 6-8 sliced cooked bacon, crumbled
- 4 hard boiled eggs, diced
- 1-2 avocados, diced
- ¼ cup thinly sliced red onion
Instructions
CHICKEN:
- Preheat grill to medium/ medium-high heat. Slice each chicken breast in half horizontally to make them thinner. Sprinkle with the seasonings. You choose how much to sprinkle. Place on grill and cook for 5 minutes on each side or until no longer pink. Remove from grill and allow to rest 10 minutes before slicing.
STRAWBERRY VINAIGRETTE:
- Place all vinaigrette ingredients in a mini food processor or high powered blender and process until smooth. Set aside.
SALAD:
- Place greens in a large bowl or platter. Arrange sliced chicken, strawberries, bacon, eggs, avocados, and onions over the bed of greens. Serve with vinaigrette.
Notes
- Add blue cheese or feta
- Add cooked rice or quinoa
- Use pickled red onions
- Cucumbers are also a great addition
- Use a poppyseed dressing or even a honey mustard dressing
- Use rotisserie chicken or any leftover chicken you have
- Spoon some vinaigrette into the bottom of the mason jar.
- Add sliced and cooled chicken
- Layer the strawberries, hard boiled eggs, onion, and finally bacon.
- Top with your choice of greens.
- I left out the avocado because it will turn brown with time so if you want it in your salad add it last minute in the morning before heading out the door.
- Seal with a lid and store in the refrigerator for up to 5 days.
