July 19, 2022

Italian Chicken Cobb Salad

Italian Chicken Cobb Salad is one of our favorite chicken salads. I start this Cobb salad by roasting both chicken breasts and red peppers. Then, I layer them on a bed of arugula along with prosciutto, eggs, mozzarella cheese, cucumbers and tomatoes. Finally, I drizzle on my Balsamic Vinaigrette. We like this salad for several reasons. First of all, on a hot summer day, we all enjoy this nice cool salad. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and let it chill until dinner. And, lastly, we all love the delicious rosemary chicken, creamy mozzarella cheese, and roasted peppers.

The Equipment I Used

A Mandolin- This is entirely optional. But I used it to thinly slice my vegetables.
A Small Jar- I like to shake my dressings up in a jar.

The Ingredients Needed for Italian Chicken Cobb Salad

Chicken- I used breasts on the bone with the skin. I save the skin and bones to use for chicken stock. I always use Bell and Evans chicken.
Rosemary- Fresh rosemary adds great flavor to this dish.
Prosciutto- Cobb salad has bacon in it, but for my Italian version I used prosciutto.
Arugula- I used baby arugula.
Tomatoes- I used sliced plum tomatoes. But you could also use cherry tomatoes.
Oil- Use a good quality extra virgin olive oil.
Balsamic Vinegar- Use a good quality balsamic vinegar.

How I Made my Italian Cobb Salad

First, I roasted the peppers.
Next, I roasted the chicken. Take care to not overcook the chicken.
Then, I boiled my eggs.
Next, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
Finally, I arranged everything on the arugula and drizzled it with the vinaigrette.

If you like big salads, you need to try this delicious and refreshing Italian Chicken Cobb Salad.

Italian Chicken Cobb Salad

Roasted chicken, tomato, roasted peppers, cucumber, fresh mozzarella, and hard- boiled eggs all tossed with a balsamic vinaigrette.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Italian

Servings

Calories 350 kcal

Ingredients

2 red peppers
2 bone in skin on chicken breasts
¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
1 tbsp. minced fresh rosemary
1 tbsp. extra virgin olive oil
4 eggs
4 cups baby arugula
1 cup sliced cucumbers
1 cup sliced tomatoes
1 cup bocconcini mozzarella balls
¼ pound sliced prosciutto

For the Balsamic Vinaigrette:

½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tbsp. honey
1 tbsp. Dijon mustard
1 clove grated garlic
¼ tsp. black pepper

Instructions

Begin by roasting the red peppers: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and bake them for one hour. Peel the peppers and remove the seeds. Slice the peppers thinly and chill.
While the peppers bake, make the chicken: Put the chicken on the baking sheet and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Drizzle on the olive oil. Bake for forty minutes or until the chicken is no longer pink in the middle. When the chicken is done, remove the skin and bones, and chop the chicken in half inch pieces.
Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Chop the eggs in half inch pieces, and chill.
Also, make the vinaigrette by shaking up all the ingredients in a small jar.
Put all the arugula in a large bowl, or on a large platter. Arrange the cooked chicken, prosciutto, cucumbers, eggs, mozzarella and tomatoes in rows on the arugula. Drizzle on as much dressing as you like.