Chicken Cobb Salad with Bacon

Dinner Ideas for Bacon

Dry aged cherrywood smoked bacon is layered on top a bed of buttery lettuce, grilled chicken, tomatoes and avocado for a flavorful take on a classic cobb salad.

30 mins
Prep Time
50 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
1 (12 oz.) package

Jones Dairy Farm Dry Aged Bacon

1 pound

Chicken breasts



4 cups

Mixed lettuce


Small heirloom tomatoes, sliced


Ripe avocado, sliced

1/3 cup

Blue cheese, crumbled

Salt and pepper, to taste


1/3 cup

Red wine vinegar

1/3 cup

Olive oil

1 clove

Garlic, minced

1 tablespoon

Parsley, chopped

1 tablespoon


Salt and pepper, to taste


  1. Combine vinaigrette ingredients in a small bowl or a jar with a lid. Season with salt and pepper. Whisk or shake to combine.

  2. Add half the vinaigrette to a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to overnight.

  3. Preheat grill to high heat. Cook chicken for 8-10 minutes per side, or until internal temperature registers 165 degrees. Let rest for 10 minutes before slicing.

  4. Meanwhile, arrange strips of bacon on a parchment-lined baking sheet. Place tray in a cold oven, turn the heat to 375 degrees and bake for 15 minutes or until golden brown and crispy. Transfer to paper towel to cool and absorb residual grease.

  5. Bring 2 cups water to a boil in a small pot. Carefully place eggs in boiling water with a large spoon. Cook for 7 minutes. Rinse under cold water and peel immediately. Slice in half and set aside.

  6. Add lettuce to a large bowl and arrange slices of grilled chicken on top. Add avocado, tomato, blue cheese and eggs. Top with bacon and drizzle with dressing. Serve immediately.

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