Cobb Salad Pesto Chicken Vinaigrette

This vibrant Cobb Salad with pesto chicken and zippy mustard vinaigrette is my go-to for a lunch that feels special but comes together with everyday ingredients. Each bite has creamy avocado, crunchy bacon, sweet tomatoes, and tender cheese tied together by herby chicken and a tangy dressing. It is everything I crave when I want a meal that feels fresh and satisfying.

The first time I made this I was hoping to liven up my salads and now I am asked for the pesto chicken every time salad is on the menu.

Ingredients

• Mixed green lettuce: Fresh tasting and provides a crisp foundation Try for a mix of colors so the salad looks beautiful
• Avocado: Adds creamy richness Choose one just barely soft to the touch for perfect slicing
• Crispy bacon: Provides salty crunch and a smoky flavor Cook until deeply browned for best texture
• Comté cheese: Aged and nutty in flavor Diced small so you get a bite in every forkful Look for a quality aged Comté at specialty grocers
• Cherry tomatoes: Sweet juicy pop of flavor Cut in half to release flavor more evenly
• Red onion: Thinly sliced for gentle sharpness A sharp knife makes all the difference for even shavings
• Chopped chives: Adds a mild onion note and color Fresh chives brighten the whole dish
• Chicken breast: Base for the pesto protein If possible choose air-chilled or organic for most flavor
• Basil pesto: Infuses the chicken with herby depth Use fresh pesto from the refrigerated section if you can
• Olive oil: Helps brown the chicken and carries the basil flavor Select extra virgin for richness
• Salt and pepper: Balance and highlight all flavors Taste as you go for best seasoning
• Dijon mustard: Brings tang and heat to the vinaigrette Look for real Dijon from France for best flavor
• Red wine vinegar: Gives acidity and brightness Choose one with a natural rosy hue
• Lemon juice: Fresh juice adds sparkle and helps balance the oil Bottled will work in a pinch but fresh makes a big impact
• Olive oil: Brings richness to the dressing Use your favorite extra virgin
• Salt and pepper: Every good vinaigrette needs a final hit of salt and pepper Taste until it pops

Step-by-Step Instructions

Cook the Pesto Chicken:

Toss diced chicken with basil pesto and a splash of olive oil making sure each piece is fully coated Let it sit for a few minutes while the pan heats up This helps to infuse flavor Set a nonstick skillet over medium heat and add chicken pieces Let cook undisturbed for a few minutes to get a golden sear then stir and cook until the inside is cooked through about seven minutes Cool for a couple of minutes on a plate

Prepare the Salad Base:

Place all of your washed and dried greens into a wide shallow salad bowl or platter Fluff gently with your hands so the leaves are loose and airy This sets up a great texture

Assemble the Salad:

Arrange groups of each topping over the greens Make a section for avocado slices one for crispy bacon one for diced Comté cheese another for halved cherry tomatoes and one more for the pesto chicken Pile the thin red onion slices across the top then shower everything with a handful of chopped chives

Make the Mustard Vinaigrette:

Add Dijon mustard red wine vinegar lemon juice and olive oil to a small bowl Season with salt and pepper Whisk vigorously until the oil and acid combine into one smooth creamy dressing Taste and adjust the salt and pepper if needed

Serve:

Either drizzle the vinaigrette over the salad right before eating or pass it on the side so everyone can dress to their liking Enjoy straight away for the freshest texture and flavor

Save

Whenever I bring out the Comté cheese for this salad memories of discovering it while traveling in France come back to me The way it melts in your mouth with the chicken is pure comfort Family nights with this salad often end with requests for extra pesto on the side

Storage Tips

For storing leftovers keep all elements separate Wrap greens in a paper towel and put into a large airtight container Store chicken bacon cheese and other toppings separately The vinaigrette lasts three days refrigerated

Ingredient Substitutions

No Comté on hand Try Gruyere or a good aged cheddar For bacon swap in smoked turkey or leave it out for a meatless bowl Goat cheese or feta can step in for a different flavor If you have leftover rotisserie chicken use that instead of cooking fresh

Serving Suggestions

Serve it as a main dish for lunch or dinner Sometimes I tuck a slice of toasted country bread alongside for a complete meal It is also lovely as a side for a simple grilled steak or spooned into lettuce cups for an easy picnic lunch

Cultural and Historical Context

Cobb salad has old Hollywood roots The original version comes from the Brown Derby Restaurant in Los Angeles where it was a late night chef’s invention Our version with pesto chicken and mustard vinaigrette takes the best parts of the classic and modernizes it with fresh European cheese and bold dressing

Recipe FAQs

→ What type of greens work best for this salad?

Mixed greens such as green leaf, red oak, or mesclun lend a tender bite and fresh flavor to the base.

→ How is the chicken flavored in this dish?

Chicken is tossed with basil pesto and olive oil before cooking, ensuring a fragrant, herby result.

→ What cheese complements the salad ingredients?

Comté, aged 24 months, offers a nutty, buttery flavor that pairs beautifully with the fresh vegetables and bacon.

→ How should the mustard vinaigrette be served?

The tangy vinaigrette can be drizzled over the salad just before serving or served on the side for dipping.

→ Can this salad be made ahead of time?

It's best assembled just before serving to keep the greens crisp and flavors vibrant.