Balsamic Chicken Cobb Salad has all the classic flavors of the popular favorite with a simple balsamic dressing. Made with lettuce, tomatoes, bacon, cucumber, avocado, cheese and rotini - perfect for lunch or your next potluck!
1 1/2cupsdry rotini pastaleave out for a grain free version or you can also use penne or farfalle
1-2chicken breastsskinless boneless, pounded to even thickness
salt and black pepper to taste
2avocados peeledpitted and cut into slices (or chopped)
4cupschopped mixed green lettuce
3hard boiled eggspeeled and sliced
6slicesbaconcooked and chopped
1cupgrape or cherry tomatoeshalved
1/2cucumbersliced in rounds or chopped
1/2cupcrumbled feta or blue cheese
For the vinaigrette:
3-4tablespoonswhite balsamic vinegar
1/4cupextra virgin olive oil
Salt and pepper to taste
In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.
Meanwhile, prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.
Grill the chicken:
Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Assemble the salad:
Whisk together all the ingredients for the vinaigrette. Drizzle 2 tablespoons over the cooked pasta and 1/2 tablespoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.