This is our personal twist on the cobb salad. We cook the chicken in teriyaki sauce for a surprisingly good flavor combination.


Recipe Summary

25 mins
26 mins
15 mins
1 hr 6 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool.

  • Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes.

  • Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.

Nutrition Facts

561 calories; protein 33.8g 68% DV; carbohydrates 26.7g 9% DV; fat 37.6g 58% DV; cholesterol 74.5mg 25% DV; sodium 2007.5mg 80% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was really good! I'd normally say I made as written but I goofed up. I had this Cobb salad and also a Caesar salad on the menu for the week. When I went to go assemble the salad I grabbed the romaine lettuce instead of the red leaf lettuce out of the fridge and well...there you have it. Hubs and I really enjoyed this salad so I think it is safe to say you can use whatever lettuce you prefer or have on hand and this will still come out good. Read More