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platter cobb salad with avocado, tomatoes, eggs and bacon and grilled chicken

Platter Cobb Salad with Vinegar Brined Chicken

Please everyone at the table with an easy, fresh platter cobb salad. Dress it with creamy ranch or keep it classic with a red wine vinaigrette. Perfect for warm weather entertaining!
Course Main Course
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings 4 people
Calories 787kcal
Author Rachel Ballard


  • 6 cups greens or lettuces romaine, baby greens, or fresh spinach all work
  • ½ pint cherry tomatoes halved
  • 1 large avocado sliced
  • 4 hard boiled eggs peeled, and chopped in to bite size pieces *see note 1
  • 6 slices bacon cooked and crumbled
  • 1/3 cup crumbled blue cheese optional
  • 3 vinegar brined chicken breasts, grilled *see note 2
  • 1/2 cup red wine vinaigrette *see note 3


  • In a large bowl or on a platter, layer the greens, tomatoes, avocado, eggs, bacon and cheese.
  • Add the chopped chicken and pour over the dressing. Toss to coat and serve.


Note 1: Boil eggs in simmering water for 8 to 10 minutes. Drain, and cover with cool water until you can handle them. Peel and chop. For more information see: https://www.foodnetwork.com/recipes/food-network-kitchen/deviled-eggs-recipe-1973562
Note 2: Any grilled chicken will work here as will rotisserie chicken if you're in a serious pinch. For my full vinegar brined chicken recipe, see: https://feastandfarm.com/vinegar-bbq-chicken/  This recipe is best if you can marinate the chicken the night before, but 6 to 8 hours is also good. 
Note 3: See suggested recipes in body of post, or you can buy one pre-made just make sure it's low in sugar and not colored. You can also try: https://www.culinaryhill.com/homemade-red-wine-vinaigrette/


Calories: 787kcal | Carbohydrates: 11g | Protein: 51g | Fat: 60g | Saturated Fat: 17g | Cholesterol: 325mg | Sodium: 570mg | Potassium: 1006mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 32.4mg | Calcium: 123mg | Iron: 3mg