My favorite hearty chicken salad, loaded with garlic chicken, tomatoes, bacon, and feta. So good, you won’t mind eating your greens!
How is everyone doing after the holidays? Feeling a little heavier, a little slower? Did you have to loosen your belt buckle a notch or two? No? Just me. Okay. That’s fine. December was a glorious, sweet-filled extravaganza, but we’re in January now. It’s time for salads.
Luckily, I have some great ones for you. Monday, I shared how to cook perfect chicken breasts for salads and sandwiches for just this purpose and for the rest of the month of January, we’ll have a new salad recipe every week, each one healthier and more delicious than the last.
We’re starting off with the heaviest of the four, something to ease us into eating our greens. This is my version of a cobb salad, loaded with garlic-marinated chicken and tomatoes, sprinkled with feta and bacon, and served over a bed of crunchy romaine.
See Also: BLT Salad
I’m not a blue cheese girl, so that’s why feta is subbing in here instead, but feel free to go classic or use whatever cheese you want. Either way, it’s full of flavor, meaty and tangy. It tastes like you are eating something bad for you, but at under 450 calories, it’s very waist-line friendly!
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Garlic Chicken Cobb Salad
- 2 tablespoons (1oz) butter melted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic crushed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (about 1 pound) boneless skinless chicken breasts pounded thin
- 4 slices bacon
- 1 large head romaine lettuce chopped
- 1 cup (4oz) crumbled feta cheese
- 2 large tomatoes chopped
- 1/2 cup olive oil
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon mustard dijon or yellow is fine
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine marinade ingredients in a large ziplock bag. Add the chicken and give it a shake. Let marinate at room temperature for 10 to 30 minutes.
While the Chicken is Marinating
- Cook and crumble the bacon or cut into 1/2 inch pieces. My preferred method for cooking bacon is 12-15 minutes in the oven at 400°F on a foil-covered baking sheet.
- Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.
- Take chicken directly from marinade to a hot skillet or grill. Cook until a meat thermometer inserted into the center of the breasts reads 160°F, 5-8 minutes per side and allow to rest for at least 5 minutes before cutting into strips.
- Put a quarter of the lettuce on each plate and top with the remaining ingredients.
Make-ahead Instructions: The dressing will keep up to two weeks in the refrigerator, but must come to room temperature and be shaken before serving (the olive oil will solidify in the fridge). Bacon and chicken can be cooked a couple days in advance. Romaine can be cut a couple of days in advance but will lose some of its crispness. Tomatoes should be cut and salad assembled day of.
Freezer Instructions: Extra chicken and bacon can be frozen together in an air-tight container for up to 4 months. Allow to defrost in the refrigerator. Dairy and vegetables with high water content like lettuce and tomatoes shouldn’t be frozen for salad.
Nutritional Information (Salad only, no dressing)
Nutritional Information (Dressing, per 2-tablespoon serving)
Dressing Adapted From: Saveur
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Kirsten @ Treat Yourself Sweeter says
This looks so fresh and delicious! Perfect for a summer afternoon or evening. Lovely bright photos too 🙂
This is one of my favorite summer salads…and winter and fall and spring. 😉 And thanks, I was fighting the quickly disappearing light when I took these, so that’s so nice to hear!
Cathleen @ A Taste Of Madness says
Definitely heavier! But it’s fine, because my clothes are getting looser..for some reason??
This salad looks delicious! I can’t resist a good cobb salad
That sounds like some serious voodoo going on there with your clothes. Please, share your secret!
Love the garlicky marinade. I’m a blue cheese girl, too. This is going to be one delicious salad.
Thanks! It really is delicious!
Kathi @ Laughing Spatula says
This looks good and healthy and the dressing looks really nice! Thanks for sharing!
Thank you, Kathi. I do love this dressing. It makes healthy taste good!
Yes, I’m in easy to wear stretchy cloths right now. Starting to work on the ole waistline. You have a great salad for me to add to my meal plan until the belt notches get back to normal! Actually I will eat it year round. This salad looks so appetizing!
Glad to know I’m in good company! And thanks, let me know how you like the salad.
Manal Obieda says
Oh how delicious this salad is looking…its calling my name to give it a shot…Thanks for sharing Tracy.
Thanks, it was my pleasure!
Chicken Cobb Salads are a favorite of mine. This looks delicious!
Sherri @ Watch Learn Eat says
This salad looks amazing! I looove all these flavors! Gotta make for lunch this week! 🙂
You won’t regret it! Thanks, Sherri!
Lynn | The Road to Honey says
I managed to keep my weight under control during the holidays – largely driven by the fact that we were home bound and our family doesn’t live nearby. Given this, we didn’t have an avalanche of holiday parties to attend.
Expanded waistline or not, I am always in the mood for salad (it’s one of those weird cravings I tend to get). . .and with that feta and garlicky chicken. . .well that’s a salad I definitely wouldn’t mind craving.
Good for you! I wish I could say the same… I agree with you on the salad cravings though. Some days, a big crunchy salad sounds even better than a plate full of cookies!
Neli @ Delicious Meets Healthy says
I love all these flavors!!! This salad looks so delicious!!
Yum! This looks so light, fresh and colorful! I’m not one for salads but this really does look good 🙂
Thank you! I’m a little shallow, but the colorful prettiness of this salad is a large portion of its appeal for me. 😉
Sarah and Laura @ Wandercooks says
So colourful and healthy! This would be a perfect side to an Aussie barbeque.
Thank you! Wish it were BBQ weather here. It’s huddle under a blanket weather here in California today.