Summertime produce calls for light, refreshing salads. This cobb salad has a summery twist with fresh, fruity mango and a citrus vinaigrette that’s like liquid sunshine. It also features blackened grilled chicken, crispy bacon, ripe avocado, jammy eggs, fresh tomatoes, cucumbers, and funky blue cheese. It’s a salad that hits all the right notes of crispy, crunchy, salty, sweet, and tangy. 

A homemade citrus vinaigrette makes this Cobb truly special. Forget store-bought dressings – my zesty blend of fresh lime, lemon, and orange juices, infused with garlic, Dijon, and fragrant herbs, elevates every bite with its bright and tangy notes. It’s the perfect counterpoint to the richness of the other ingredients, creating a harmonious and well-balanced salad that’s both healthy and indulgent.

Whether you’re hosting a summer barbecue, packing a delightful lunch, or simply craving a light yet fulfilling dinner, this summer cobb salad is your answer. It’s easily customizable, allowing you to add or omit ingredients based on your preferences. Plus, with make-ahead tips for prepping components, you can have this stunning salad on your table in minutes. I hope you give this summer cobb salad a try.

Summer cobb salad

Serves: 4 | Prep Time: 15 minutes | Cook Time: 24 minutes

Ingredients:

• 4-6 slices of bacon, chopped
• 1 lb blackened grilled chicken (use blackening seasoning and chicken tenders/thin-cut chicken breasts)
• 2-3 heads of romaine lettuce, washed and chopped
• 1 pint cherry tomatoes, halved
• ¼ red onion, thinly sliced, about ½ cup
• 1 cup mango, diced
• 1 cup cucumber, diced
• 2-4 ounces blue cheese, crumbled
• 1 ripe avocado, sliced or diced
• 2-4 hard/soft-boiled eggs, quartered (optional)
• Salt and pepper

Citrus vinaigrette (makes just over 1 cup):

• 1 ½ tbsp lime juice (about 1  lime)
• 3 tbsp lemon juice (about 1 large lemon)
• 3 tbsp fresh orange juice
• 2 garlic cloves, minced
• 1 ½ tsp Dijon Mustard
• 1-2 tbsp white wine vinegar
• 3 tbsp honey 
• ¼ tsp salt
• Freshly cracked black pepper
• ⅓ cup extra virgin olive oil
• ¼ – ⅓ cup (not packed) fresh cilantro, finely chopped
• ¼ – ⅓ cup (not packed) fresh flat leaf Italian parsley, finely chopped

Instructions:

1. In a sauté pan over medium heat, add the chopped bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined plate or bowl and set aside. 
2. Season your chicken tenders or thin-cut chicken breasts with blackening seasoning and preheat the grill to medium-high. Grill for 3-4 minutes on each side, then remove and let rest for 5-10 minutes before cutting. Note: If you don’t want to grill, bake the chicken at 425°F for 20-24 minutes. 
3. Make the vinaigrette. Whisk together the lime juice, lemon juice, orange juice, garlic, Dijon mustard, white wine vinegar, and honey. While whisking constantly, slowly drizzle in the extra virgin olive oil until the vinaigrette is emulsified. Season with salt and pepper, then add the fresh cilantro and parsley. Set aside or refrigerate until ready to use. 
4. To make the salad, wash, dry, and chop the romaine lettuce. Add to a salad bowl. 
5. Add the halved cherry tomatoes, thinly sliced red onion, diced mango, diced cucumber, crumble the blue cheese, and scatter the crispy bacon. Slice and dice the chicken, then add it to the salad. Add a desired amount of dressing over the salad. I recommend starting with a little and then adding more as needed, tossing in between. Toss the salad gently and season with salt and fresh cracked pepper. 
6. Finish off the salad with the soft topping of ripe avocados and soft or hard-boiled eggs (if using). 

TIPS of the trade!

You can use rotisserie chicken to save on prep time.

You can make the chicken, bacon, dressing, and eggs ahead of time. 

For meal prep, I suggest storing the toppings and dressing separately from the romaine. 

Store the dressing in the fridge until ready to use.