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Chicken Cobb Salad with Herbed Greek Yogurt Dressing

Prep Time15 mins
Cook Time20 mins
Egg pickling time1 d
Total Time35 mins
Course: Brunch, Dinner, lunch
Keyword: chicken breast, cobb salad, pickled eggs, prosciutto
Servings: 4


  • 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 


  • 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.