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Cobb Salad Recipe (High-Protein Salad)

This protein-packed Cobb Salad features crisp romaine lettuce, tender pressure cooker chicken, crispy bacon, hard-boiled eggs, creamy avocado, juicy cherry tomatoes, tangy blue cheese, and a simple balsamic dressing. Ready in just 30 minutes, it’s a fresh, satisfying meal that balances flavor and nutrition perfectly.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 people
Calories 711 kcal

Ingredients
  

Ingredients

  • 6 oz bacon chopped and browned in a skillet
  • 1 medium head romaine lettuce rinsed, dried, and chopped
  • 2 cooked chicken breasts prepped for chopping, tender from pressure cooker
  • 2 hard-boiled eggs chopped
  • 1 large avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup blue cheese crumbled (or feta or goat cheese)
  • 2 Tbsp parsley or chives finely chopped, optional
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 clove garlic pressed or finely minced
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

Instructions

  • Cook bacon in a skillet over medium heat until browned and crispy. Drain on paper towels to get rid of extra grease and keep it crisp.
  • Use your pressure cooker to get those chicken breasts cooked just right. Use broth depth to your advantage, cook with a bit of broth for juicy results.
  • After cooking, do a slow release so the chicken stays tender. Then chop chicken breasts into bite-sized pieces that’ll mix well in your salad.
  • Hard-boil your eggs ahead or right alongside your cooker time. Chop those eggs so they blend into the salad through that tender pull.
  • Toss your chopped romaine lettuce with balsamic vinegar in a big bowl. This is the simple dressing step that lets flavor soak in without getting soggy.
  • Layer your toppings in neat rows: chicken, bacon, eggs, avocado slices, cherry tomatoes, red onion, and blue cheese. It’s not just pretty; it’s about balancing every bite.
  • Sprinkle chopped parsley or chives on top if you got them, then serve right away. You can toss it all together just before eating for best taste.

Notes

You can use rotisserie chicken or baked chicken breasts as alternatives to pressure cooker chicken. For bacon, sauté in a skillet over medium heat until crisp, then crumble. The dressing can be drizzled over salad just before serving or guests can add their own.