Greek Cobb Salad

Easy Greek Cobb Salad is protein-packed with chicken and eggs and loaded with fresh flavor from juicy tomatoes, creamy avocado, feta cheese, crisp bacon, Kalamata olives, and crunchy romaine. Drizzle it with homemade Greek Salad dressing for a beautiful, satisfying salad you’ll crave again and again.

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Greek Cobb Salad Video

My hearty Greek Cobb Salad combines the best parts of a traditional Chicken Cobb Salad and my crowd-favorite Greek Salad. Serve this on a platter in rows, or watch my video to see how I transfer and toss it effortlessly.

Easy Greek Cobb Salad Recipe

This Greek Cobb Salad is hearty enough to serve as a main dish, with plenty of protein from the chicken, bacon, feta, and hard-boiled eggs. I love serving satisfying salads that double as dinner, like my Taco Salad and Italian Pasta Salad. This one has all the freshness of a Greek Salad with the satisfying toppings of a classic Cobb.

Besides protein, this salad is overflowing with fresh flavors from tomatoes, olives, creamy avocados, and fresh dill, which adds a bright, herby finish. Similar to Caprese Salad, it’s so beautiful when it’s plated in rows.

Greek Cobb Salad Ingredients

This Greek Cobb Salad is loaded with so many fresh, vibrant ingredients, and every bite is memorable with my classic Greek Salad dressing.

• Chicken – 2 small chicken breasts or cutlets seasoned with salt and pepper. You can use leftover rotisserie chicken as a shortcut, or my Roasted Chicken or Baked Chicken Breast.
• Bacon – I have directions for cooking the bacon in this recipe, but you can also use my Air Fryer Bacon or Oven-baked Bacon.
• Hard-boiled eggs – don’t miss my tips for how to peel hard-boiled eggs.
• Romaine – gives the salad the best crunch. I chop it up, then rinse and dry it in my salad spinner.
• Avocado – slice just before serving, so it doesn’t brown.
• Feta cheese – a staple in Greek cooking that adds a lovely tang.
• Cherry Tomatoes – wash, dry, and cut in half. Watch my video for the easiest way to cut baby tomatoes. You can sub grape tomatoes, heirloom, Roma, or any kind of tomatoes.
• Kalamata olives – slice the pitted olives, or leave them out if you’re not an olive fan.
• Herbs – Use fresh dill or parsley to garnish the salad.
• Pita chips – Homemade Pita chips or store-bought, crushed. These are delicious instead of croutons. Omit for a gluten free salad.

Variations and Substitutions

This salad is easy to customize with what you have on hand. Use rotisserie chicken to save time, swap pita chips for croutons, add chickpeas for extra fiber, or use grilled chicken for a smoky flavor. If you’re not an olive fan, leave them out or serve them on the side.

How to Make Greek Cobb Salad

• Make the Greek Salad Dressing – Mix all the ingredients except the olive oil in a mason jar or bowl, and then add the olive oil and mix until combined and slightly creamy.

2. Sauté chicken – Slice the chicken breasts into cutlets and season. Sauté in a skillet for 3-4 minutes until cooked through (165°F on an instant-read thermometer).

3. Cook the bacon – saute in a large skillet over medium heat until crispy. Cool on a paper-towel-lined plate, and then chop.
4. Boil the eggs – Boil water and then gently drop eggs into the water for 10 minutes. Transfer the eggs to an ice bath, then gently crack the shells and let them cool for easier peeling. Peel and slice.
5. Assemble the Greek Cobb Salad – Add the chopped romaine to a serving platter or salad bowl. Top with the remaining toppings in rows for a traditional look, or toss them in a bowl.
6. Dress the salad – Add dressing just before serving so the greens stay crisp and the pita chips stay crunchy. If the dressing has separated, shake or whisk it up again, then drizzle it over the salad.

What to Serve with Greek Cobb Salad

This salad is filling enough to serve as dinner on its own, but it also pairs well with these recipes:

Satisfying Greek Cobb Salad is the perfect cross between Greek Salad and Traditional Cobb Salad. It’s so tasty, with classic Greek-inspired flavors from feta cheese, tomatoes, olives, dill, and a bright homemade dressing. Serve as a complete dinner entree, or you can also add fresh pita pockets for stuffing.

P.S. If you love a great Cobb Salad, try my Salmon Cobb Salad or my Shrimp Cobb Salad next!

Greek Cobb Salad

A fresh, hearty salad loaded with crisp romaine, juicy tomatoes, creamy avocado, chicken, bacon, feta, chickpeas, and Kalamata olives, all tossed with a homemade Greek dressing. This is a beautiful main-course salad that feels special but is easy enough for a busy weekday.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 6 servings

For the Greek Cobb Salad

• 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)

For the Greek Salad Dressing

• Make the Greek Dressing – In a medium bowl or mason jar, combine the red wine vinegar, oregano, garlic, salt, and pepper. Add the olive oil and whisk well, or cover and shake until fully blended. Set aside while you prepare the rest of the salad.

• To Sauté Chicken – Cut the chicken in half into cutlets, season with salt and pepper, and saute in an oiled skillet over medium heat for 3-4 minutes per side or until it reaches 165˚F at the thickest part on an instant-read thermometer.
• Cook the bacon in a skillet over medium heat until crisp. Or make Air Fryer Bacon or Oven-baked Bacon. Transfer to a paper towel-lined plate, then chop or crumble once cooled.

• Boil Eggs – Place the eggs in a saucepan with boiling water. Gently place the eggs in the pot, and boil for 10 minutes for hard-boiled eggs. Immediately transfer to an ice bath, then peel and slice.

• Assemble the Salad – add the chopped romaine to a large serving platter or salad bowl. Arrange the tomatoes, chicken, feta, sliced eggs, bacon, chickpeas, and Kalamata olives over the lettuce in rows or sections for that classic Cobb salad look. Sprinkle with fresh dill and top with lightly crushed pita chips.

• Dress the salad – Just before serving, re-shake or whisk the dressing if it has separated, then drizzle it on to taste. I use all of the dressing. You can toss to combine if desired.

*Swap sauteed chicken breast with Leftover Cooked Rotisserie Chicken, Roast Chicken, Baked Chicken Breast, or Air Fryer Whole Chicken recipe.
Make-Ahead: Prep all ingredients except the avocado and pita chips, and store them in separate airtight containers in the refrigerator for 2 to 3 days. Keep the dressing in a separate jar or container. When ready to serve, assemble the salad, slice the avocado, add the pita chips, and drizzle with dressing just before serving.
Storage:This Greek Cobb Salad is best enjoyed within a couple of hours after the dressing is added, since the dressing softens the lettuce and the pita chips lose their crunch. Undressed leftovers can be stored in the refrigerator for up to 2 days.

419kcal Calories10g Carbs17g Protein35g Fat8g Saturated Fat4g Polyunsaturated Fat21g Monounsaturated Fat0.02g Trans Fat111mg Cholesterol928mg Sodium494mg Potassium3g Fiber2g Sugar879IU Vitamin A13mg Vitamin C129mg Calcium2mg Iron

Nutrition Facts

Greek Cobb Salad

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

More Greek Recipes

The flavors of this Greek Cobb Salad are as iconic as Italian tomato, basil, and mozzarella. Try these other Greek recipes for more fresh Mediterranean flavors: