Chicken Cobb Salad with Herbed Greek Yogurt Dressing

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A fun twist on a classic Cobb salad, this Chicken Cobb Salad with Herbed Greek Yogurt Dressing is bursting with interesting flavors! With caramelized, marinated chicken breast, crispy pan fried prosciutto, tart turmeric pickled eggs and a light and creamy herb-filled greek yogurt dressing- this is one of my favorite salad recipes for dinner!

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A Chicken Cobb Salad off the beaten path, and one of my favorite salad recipes for dinner!

This Cobb salad has got it going on! With crisp veggies, creamy avocado, tart pickled eggs, juicy marinated chicken, crispy and salty prosciutto and a creamy Greek yogurt dressing- you’ll definitely becoming back for seconds of this family-style salad.

Looking for more great salad recipes for dinner?

Try my Mexican Street Corn Salad, Watermelon Avocado Salad with Whipped Goat Cheese, Broccoli Salad with Bacon and Cheddar, or Prosciutto Melon Salad with Burrata!

Chicken Cobb Salad Ingredients

To make this deliciously loaded Cobb salad, you will need:

• 1 large chicken breast, pounded to 1/4” thickness, and marinated with honey and spices.
• Thinly sliced Prosciutto.
• Unsalted butter, to crisp up that prosciutto.
• 1 medium ripe avocado, sliced.
• Some thinly sliced radishes.
• A bit of thinly sliced cucumber (seeded or seedless, whichever you prefer).
• 4 of my overnight turmeric pickled eggs.
• Blue cheese crumbles.
• Shredded romaine lettuce.
• Heirloom cherry tomatoes, halved.

Start by making the turmeric pickled eggs

If you’ve never had a pickled egg, you are missing out! These overnight turmeric pickled eggs are super easy to make, and pack a punch of flavor from an overnight soak in the brining liquid. And they’re pretty too, with their bright neon yellow hue!

All you need to make these are a few simple pantry items- vinegar, sugar, salt, peppercorns and ground turmeric. Simply boil the brine with some water until the sugar and salt dissolve, allow it to cool a bit, and pour it over some peeled hard boiled eggs. I have included my favorite egg-boiling method in the recipe below!

Making the dressing for the Cobb Salad

This dressing is loaded with herbs and spices, for a light and healthy yogurt dressing that packs a punch. I highly endorse using this on any of your favorite salads! To make the dressing, you’ll simply whisk together some plain nonfat greek yogurt with a bit of olive oil and honey, and a handful of fresh herbs, as well as some dry herbs.

This dressing tastes best when it is left to sit and marinate in the fridge to really allow the flavors to develop. I recommend making this at least 1 hour to 24 hours in advance of serving the salad to really let the flavors shine through.

Making the marinated chicken and crispy prosciutto

The chicken for this salad gets it’s delicious flavor and caramelization from a honey and olive oil based marinade, with a few herbs and spices throw in. Pound out your chicken to a uniform 1/4″ thickness, toss it with the quick and easy marinade, and let the flavors meld for an hour or so in the fridge before cooking for best flavor.

For added flavor, cook the chicken in the same pan you crisp the prosciutto in. This imparts some of the richness of the cured meat and butter onto the chicken, and helps to caramelize the chicken.

Assembling and plating the salad

Once you have the cast of characters ready, it’s finally time to plate this gorgeous salad! I like to serve this salad up family style on a large platter.

I start by laying the foundation- a big ol’ bed of shredded romaine lettuce. Next, I layer the veggies in clusters, with large piles of cucumber, radish, and halved cherry tomatoes. Once my chicken and prosciutto are done, I slice the avocado- I like to leave that to the last minute to make sure it doesn’t brown. Then it’s time to add the chicken, prosciutto, blue cheese and halved pickled eggs. You can then either drizzle the dressing over top, or allow everyone to serve themselves.

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Print Recipe

Chicken Cobb Salad with Herbed Greek Yogurt Dressing

Prep Time15 minutes mins

Cook Time20 minutes mins

Egg pickling time1 day d

Total Time35 minutes mins

Course: Brunch, Dinner, lunch

Keyword: chicken breast, cobb salad, pickled eggs, prosciutto

Servings: 4

Ingredients

• 1 large chicken breast, pounded to 1/4” thickness, marinated*
• 8 slices prosciutto (about 4 oz) 
• 2 tbsp unsalted butter 
• 1 medium ripe avocado
• 1 cup thinly sliced radish
• 1 cup thinly sliced cucumber 
• 4 overnight turmeric pickled eggs*
• 2/3 cup blue cheese crumbles 
• shredded romaine lettuce 
• 1 cup heirloom cherry tomatoes, halved 

Creamy Herbed Greek Yogurt Dressing 

• 1/2 cup plus 1 tbsp plain non fat plain Greek yogurt 
• 1 tbsp olive oil 
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/8 cup chopped fresh chives 
• 1 tsp finely chopped flat leaf parsley 
• 1/2 tsp dry dill 
• 1 tsp lemon zest 
• 1/4 tsp fresh ground black pepper
• 1/2 tsp celery seed 
• 1/4 tsp poppy seeds 
• 1/2 tsp garlic powder 
• 1/2 tsp oregano 
• 1/4 tsp salt

Overnight Turmeric Pickled Eggs 

• 4 hard boiled eggs
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1/8 cup sugar
• 1/2 tbsp salt
• 1/2 tbsp whole peppercorns 
• 1/2 tbsp ground turmeric 

*Chicken marinade

• 2 tbsp olive oil 
• 2 tbsp apple cider vinegar 
• 1 tbsp honey 
• 1/4 tsp fresh ground black Pepper 
• 1/4 tsp dry dill 
• 1/2 tsp garlic powder 

Instructions

• Pickling the eggs. Start by hard boiling 4 eggs. I like to cove them with water in a small sauce pan and bring to a boil. Once the water is boiling, I turn the heat off and pop a lid on the pot. Set a timer for 10 minutes. Once the eggs have sat in the water for 10 minutes, remove to an ice bath and allow to cool completely. Peel and set aside.

  2. To make the pickle brine for the eggs, bring the vinegar, water, sugar, salt, peppercorns and turmeric to a boil in the same small saucepan you cooked the eggs in, and stir until the sugar and salt dissolve. Once everything is dissolved, shut off the heat. Allow liquid to cool 5-10 minutes. Once it has cooled a bit, add the hard boiled eggs to a mason jar or air tight container, and cover with the pickling liquid. Refrigerate at least 24 hours, or up to 2 weeks.

  3. Make the dressing. Whisk all ingredients together until well combined. Store in refrigerator until ready to serve. For best taste, prepare 1 -24 hours in advance.

  4. Marinate the chicken. Pound the chicken out to 1/4” thickness with a meat mallet or rolling pin, and transfer to a storage bag or airtight container. Add marinade ingredients to the container with the chicken and toss to combine. Transfer to refrigerator and marinade for 1-2 hours before cooking.

  5. Once you are ready to serve the salad, layer the veggies in a large platter and arrange in clusters by ingredient, leaving room for the eggs, avocado, cheese, chicken and prosciutto- which will all be added at the end. Set your platter aside, and cook the chicken.

  6. Melt butter in medium non-stick pan over medium-high heat until bubbly. Add the prosciutto in a single layer. and cook 2 minutes a side until crisp. Transfer with tongs to paper towels to drain. Leave any remaining fat in the pan for the chicken.

  7. Cook chicken in the same medium non-stick pan you cooked the prosciutto in over medium heat for 5-7 mins a side, or until a thermometer inserted in the center of the meat reads 165 degrees. Let the chicken rest 5 minutes before slicing. Once rested, slice thinly.

  8. Finish layering the salad. Once the chicken and prosciutto are done, slice the avocado and add to the platter with the other veggies. Then layer on the chicken, prosciutto, blue cheese and halved pickled eggs. You can then either drizzle the dressing over top, or allow guests to serve themselves.

Notes/Substitutions:

Not a fan of pickled eggs? Just use hard boiled eggs!

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