Oh, me, oh my! This Chicken Taco Cobb Salad may sound confusing (is it a taco or cobb salad?), but all questions are left aside once you place the salad on a tortilla (or a bun) covered in Cilantro Lime Avocado Vinaigrette and eat it. With a salad full of goodies like soft-boiled eggs, crispy bacon, roasted corn, rotisserie chicken, and chunks of fresh avocado, you might say, “Hello, heaven!!”
How to make this salad
Start by either buying a rotisserie chicken or cooking your rotisserie beforehand. I typically buy mine fresh, use an old-fashioned rotisserie cooker (made in Germany), and get a 2-hour head-start. To make the fresh chicken in that cooker, you would place the chicken butt down and cover it with salt and pepper. Cook for 2 hours at 375 degrees, and then rest for at least 30 minutes. At that point, shred the chicken up and use it for lunches or additives for dinner throughout the week.
step 1
Place your packaged Spring Mix Lettuce in the serving bowl about 3/4 to full. The toppings typically flatten the leaves down. Refrigerate the bowl and lettuce while you make the fixin’s.
step 2
Cook rotisserie if it’s not already cooked. I like this rotisserie cooker! Sit the butt of the chicken on top of the cooker and slap salt and pepper on the sides of the ol’ chickey. Cook at 375 degrees for 2 hours. (You will LOVE THAT ROTISSERIE CHICKEN COOKER!! I’ve had mine for years!!) Shred it into bite-size pieces when it’s cooked and cooled.
step 3
Bring water with salt to a medium boil. Carefully add eggs one by one with a slotted spoon to the boiling water. Cook for 8-10 minutes, drain boiling water, then add ice to the eggs. This stops the cooking process and also helps harden the shell. Peel and slice when ready to assemble.
step 4
While boiling the eggs, fry the bacon. Get a frying pan (I like to use a cast iron) and add bacon to the pan, not overcrowding. Then, fry each side until medium brown.
step 5
Drain the bacon pan (don’t wash) and add the drained canned corn (make sure to drain the water). Sauté on medium heat until the corn is bright yellow and lil’ bacon bits cover them. Rest with the heat off while you assemble the salad
step 6
Assemble the salad. Take the bowl of lettuce out to the refrigerator and add cut chunks of avocado, corn, bacon, shredded chicken, and sliced eggs. Add any other fixins by adding cilantro, black beans (drained), or shredded cheese.
To finish, add the cilantro lime vinaigrette and slap on some bread or tortilla… 🤤 Sooooo yum!!
Notes (for best success):
- If there is downtime between making the toppings, set the bowl with lettuce in the refrigerator to keep it cool and crisp.
- Keep heavy grease off the salad. For example, Drain your bacon and leave the little bits in the bottom to help sauté your corn.
Stuff a taco with the salad
Now, eat simply as a salad, taco salad, or in a tortilla of your choice. Then, add the cilantro lime avocado dressing and the world is yours!!
As it happened to be, I had some ciabatta bread that needed to be eaten, so I toasted it and added the salad to the top like a SANDWICH! It was a beautiful mess. And, I enjoyed every bit of it!
Hope you love it! Did you make it? Tell me all about it!
Don’t forget to make the MAGICAL cilantro lime vinaigrette!!
Yours truly,
Farmer Franny
Chicken taco cobb salad
Savory and hearty salad made for a big lunch or light dinner.
6
servings5
minutes30
minutesIngredients
1 Small box 1 spring lettuce mix
1 1 rotisserie chicken
10 Strips 10 bacon
1 Can 1 sweet corn
1 Large 1 avocado
6 Large 6 hard or soft boiled eggs
optional:
tortillas or bread
beans, cheese, and cilantro
Directions
- Get all ingredients out. If your chicken is not cooked, go ahead and cook this can take up to 2 hours to make.
- In a medium saucepan, boil 8 cups of water, then bring to a soft boil. Carefully place eggs in boiling water for 8-10 minutes. (Note: you should be able to hear how dense the eggs are by tapping on the edge with a wooden spoon) Drain water and place ice water on top to cool down.
- Fry bacon in a pan until crispy but not burnt. Place bacon on paper towels to cool. Then, chop and place on the salad.
- Crack open cooled boiled eggs and chop the whole egg. Place on salad.
- Shred chicken ( I do this with my hands so I can feel if any bones or cartilage was missed) and place on salad.
- In the pan you made bacon, drain what is on top (but don’t clean the pan). Open your can of corn and drain the water. Heat up bacon grease pan on medium heat, then add drained can of corn and sauté the corn until soft and bright yellow. (There may be bits of bacon on the corn and that, right there, is flavor.)
- Have salad totally assembled with sautéed corn, avocado chunks, shredded chicken, bacon, and boiled eggs. Add the amazing Cilantro lime Vinaigrette to top it with. I love to stuff a ciabatta bread, but you can pack a warm corn tortilla or cut the tortilla in slices and add to the top.
Note: add optional beans, cheese, and cilantro to salad as well.
Notes
- Save in the refrigerator for 1 day. Keep dressing up to 6 days. Both items meant to be refrigerated and not frozen.