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Description
Savor the medley of crisp romaine, juicy chicken, crispy bacon, and creamy feta in this Greek Cobb Salad. Air-fried chicken adds a delightful texture, while fresh dill and Kalamata olives bring a burst of Mediterranean flavor. Perfect for a quick, family-friendly meal.
Ingredients
Scale
- 2 small chicken breasts (or 1 1/2 cups cooked chicken, chopped or shredded*)
- 6 slices bacon (cooked until crisp and chopped)
- 2 hard-boiled eggs
- 1 head romaine (or 3 romaine hearts, chopped and rinsed dry)
- 1 avocado (sliced)
- 3/4 cup feta cheese (crumbled (3 oz))
- 1 1/2 cups cherry tomatoes (halved (10 oz))
- 1/2 cup Kalamata olives (pitted and halved, or sub chickpeas)
- 2 Tbsp fresh dill (or parsley, finely chopped, optional to garnish)
- 3/4 cup pita chips (lightly crushed, optional (omit for GF))
- 1/4 cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves (minced or grated)
- 3/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Prepare the Greek dressing by mixing 1/4 cup red wine vinegar, 1 tsp oregano, minced garlic, 3/4 tsp salt, and 1/2 tsp pepper in a medium bowl or mason jar. Incorporate 1/2 cup olive oil and whisk thoroughly, or seal and shake until well combined. Set aside while you work on the salad.
- For the chicken, slice the breasts into cutlets, season with salt and pepper, and sauté in a skillet with oil over medium heat for 3-4 minutes per side, or until the internal temperature reaches 165°F at the thickest part.
- Cook the bacon in a skillet over medium heat until it becomes crispy. Alternatively, you could use an Air Fryer or bake it in the oven. Once cooked, transfer it to a paper towel-lined plate to cool, then chop or crumble.
- To boil the eggs, place them in a saucepan filled with boiling water. Gently add the eggs and boil for 10 minutes for hard-boiled results. After boiling, transfer the eggs to an ice bath, then peel and slice them.
- Assemble the salad by placing the chopped romaine in a large serving platter or salad bowl. Layer the tomatoes, chicken, feta, sliced eggs, bacon, chickpeas, and Kalamata olives over the lettuce in an organized manner for a classic Cobb salad presentation. Garnish with fresh dill and sprinkle lightly crushed pita chips on top.
- Before serving, if the dressing has separated, re-shake or whisk it. Drizzle it over the salad according to your taste. Feel free to toss the salad to combine if you prefer.
Notes
TECHNIQUE TIP: Use an air fryer to achieve perfectly cooked chicken breasts quickly and with minimal cleanup.
STORAGE: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
SUBSTITUTION: Swap chicken with cooked chickpeas for a vegetarian option without compromising on protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Greek
Nutrition
- Calories: 419 kcal
- Sugar: 2 g
- Sodium: 928 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.02 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 111 mg
