Calling all salad lovers in the mood for a sandwich! This Chopped Chicken Cobb Sandwich is the upgraded version to one of the most popular salads of all time! It’s loaded with grilled chicken, crispy bacon and all of your favorite salad toppings.
One of my favorite things to make when I’m trying to get my veggies in is a classic cobb salad. It’s also a pretty healthy go to when eating out at a restaurant because it’s packed with protein that will keep me satisfied for awhile.
I have been seeing chopped sandwiches all over the internet and I thought making one out of my favorite salads would be delicious – and I was right! It has everything I love wrapped in a delicious, soft sub curing my carb craving.
Be sure to give this recipe a try the next time you’re looking to make a delicious easy meal!
Ingredients you will need
Below are all of the ingredients that I used for this cook, but feel free to explore using different proteins and any of your favorite ingredients.
Meat: Chicken breast, bacon
Toppings: Romaine lettuce, cherry tomatoes, avocado, green onions, hard-boiled eggs, blue cheese crumbles, croutons
Vinaigrette Dressing: Extra-virgin olive oil, balsamic vinegar, dijon or honey mustard, garlic, salt, pepper
Bread: Italian or French bread subs
Meat: Ham or turkey
Veggies: Spring mix or red onion
Cheese: Cheddar cheese of pepper jack cheese
Dressing: Homemade ranch dressing, blue cheese dressing, honey mustard or a creamy avocado dressing
How to make a Chopped Chicken Cobb Sandwich
Prepare the ingredients
Start off with boiling the eggs by placing the eggs in a small pot with hot water. Cover eggs with a lid and bring the water to a boil. Once you have boiling water, shut the heat off and let it sit for 10 minutes. Drain the hot water from the pan and place the cooked eggs in a large bowl with ice cubes and cold water to let them cool off. If you would rather have soft-boiled eggs for this, reduce the cooking time to 6 minutes.
In a pan, cook bacon over medium heat in a pan until the bacon is crispy. Place the bacon on a plate lined with a paper towel to drain any excess fat.
In a small bowl, combine all of the ingredients to make the balsamic vinaigrette dressing and mix.
Balsamic vinaigrette is my favorite dressing to use for a Cobb salad, but you can also use whatever dressing you prefer. Homemade ranch dressing or blue cheese dressing would also work great. I like to double the recipe on the dressing and store it in an airtight container like a mason jar to use throughout the week.
Next, trim the excess fat off of the chicken breast and slice them in half so you have thinner pieces of chicken. Pour olive oil on the chicken and season them with salt, pepper, garlic powder and some of your favorite BBQ rub.
Grill the chicken over direct heat flipping every 2 minutes until the internal temperature reaches 165°F. Let the chicken fully cool down by resting it on a plate in the refrigerator. You can skip this step by using some rotisserie chicken or any leftover chicken you may have.
Chop the ingredients
Now it’s time to combine everything on a large cutting board. Lay down the romaine lettuce, chicken, bacon, eggs, tomatoes, green onions, avocado, bleu cheese and croutons. Grab a large knife and begin evenly chopping all of the ingredients until they are bite size.
Add the dressing to all of the chopped ingredients and mix it up so that all of the pieces are coated in the dressing.
Scoop up the chopped ingredients with a knife or spatula and place them into the bread until packed full.
Serve immediately and enjoy!Print
For the sandwich
- 2 medium chicken breast
- 6 strips of bacon
- 2 hard boiled eggs
- Romaine Lettuce
- 12 tomatoes
- 1 avocado
- 4 green onions
- 1/4 cup blue cheese
- 1/4 cup croutons
- Italian or French sub
Homemade Balsamic Vinaigrette
- 1/2 cup Olive oil
- 1/4 cup Balsamic vinegar
- 2 tbsp raw honey
- 1 tbsp dijon mustard
- 1 clove minced garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Place eggs in a pot and bring water to a boil. Shut the heat off and let them cook for 10 minutes. Place eggs in ice cold water to cool off then peal the shells.
- Fry bacon in a pan over medium low heat until crispy.
- Make balsamic vinaigrette by combining all of the ingredients and mixing.
- Grill chicken until it reaches an internal temp of 165° or cut meat from a rotisserie chicken.
- Place all ingredients on a cutting board then chop them until they are all bite size pieces.
- Pour salad dressing on top and mix all of the chopped ingredients so they are evenly coated.
- Scoop the chopped ingredients into a sub and enjoy!
- Prep Time: 10
- Cook Time: 15