Greek Inspired Chicken Cobb Salad

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A tantalizing twist on a classic, this Greek inspired chicken Cobb Salad is bursting with fresh, healthy ingredients and delicious Mediterranean flavors. It’s terrific as a main course or a starter.

Greek Inspired Chicken Cobb Salad – Tastes as Gorgeous as It Looks

At my house, warmer weather marks the start of salad season. It’s the time of year when I give my stove and myself a break by serving lots of big, gorgeous main dish salads for supper.

Cobb salad frequently appears on our table at this time of year. It’s one of my husband’s favorites, and I’m a big fan, too. For me, Cobb salad is almost as much about the presentation as it is about the taste.

I just love the look of a big, beautiful, composed salad. Seeing all those fresh, colorful ingredients arranged side-by-side in tidy lines or groups somehow makes it even more tempting and tasty. Composed salads are something I often serve to company in the summer. As soon as I put the bowl down on the table, someone always says, “Oh, wow! That looks so good!”

This Greek Inspired Chicken Cobb Salad tastes just as good as it looks. And with all kinds of wonderful Mediterranean ingredients and spices, it’s a terrific and somewhat surprising twist on the classic cobb salad.

Opa! Here’s to savoring the flavors of Greece, one delicious bite at a time.

Special Ingredients for A Greek Inspired Chicken Cobb Salad

Like most main dish salads, the base for this dish is a generous portion of fresh greens. You can use whatever you like and have on hand, and even toss in some fresh green herbs if you like. This time, I used baby romaine, butter lettuce, and parsley.

The protein in this yummy salad comes from creamy, tangy, crumbled Feta – a traditional choice in so many Greek dishes – sliced hard-boiled eggs, and chicken tenderloins that I broiled with a generous sprinkle of Za’atar seasoning.

Za’atar blends can vary, but they usually consist of thyme, marjoram, and oregano (or a blend of all three), as well as sesame, sumac, coriander or cumin. I started using za’atar when I became more interested in Mediterranean cooking (you can find some of my recipes here), and it’s quickly become one of my favorite spices.

You can find it online or in many major supermarkets and specialty markets. Though I do think it’s worth seeking out, in a pinch, you could sprinkle the chicken with dried oregano, thyme, or a mixture of the two before cooking. 

The additional veggies – diced tomatoes, avocado, cucumbers, and red onion – add crunch, color, and wonderful flavor to this Greek Inspired Chicken Cobb Salad. 

My favorite choice here is Persian cucumbers. They’re seedless, crisp, and have a mild, slightly sweet flavor. If you can’t find them in the market, my first preference for substitution would be English cucumbers, which are available in most produce sections.

Red onions add plenty of color and zing to this wonderful salad. If the taste of raw onion is a little too sharp for your liking, try soaking the onions in water for a few minutes before tossing them in the bowl. That will mellow the flavor a bit.

A Simple Homemade Vinaigrette Brings It All Together

Vinaigrettes are my go-to option for most vegetable salads. They’re simple to make, and a light, healthy dressing of vinegar and oil, plus a few extra spices, tends to enhance the flavors of the other ingredients instead of overwhelming them.

This time, I used red wine vinegar, olive oil, a little mustard, and some dried oregano – ingredients you’ll often find in Greek cuisine. But you could easily change it up by using fresh herbs or switching out dried thyme or dill for the oregano.

That’s something else I love about vinaigrettes. They’re super flexible and almost impossible to get wrong. A few alterations of the ingredients can change the flavor profile and still give you a delicious result.

A Culinary Trip to The Agean From The Comfort Of Your Kitchen

With its vibrant colors, bold flavors, and wholesome ingredients, this Greek-inspired Chicken Cobb Salad is a celebration of everything we love about Mediterranean cuisine. So, why not bring a taste of Greece to your table and indulge in a culinary adventure that’s as rich and vibrant as the land that inspired it? Add a nice loaf of crusty bread to enjoy with the salad, and dinner is served!

Looking for other delicious main dish salads? Check out my California Pizza Kitchen Copycat BBQ Chicken Salad or my Blackberry and Rosemary Grilled Chicken Salad.

Greek Inspired Chicken Cobb Salad

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• Author: Marie Bostwick
• Yield: Serves 4 as an entrée, 6-8 as a starter 1x

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Ingredients

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For the Salad:

• 8 oz chicken tenders
• 1 T Olive Oil
• 2–3 tsp Za’atar seasoning
• 8 cups lettuce and/or greens
• 2 oz crumbled feta
• 2 Roma Tomatoes, seeded and chopped
• 8 kalamata or green olives, quartered
• 2 hard boiled eggs, sliced
• 1 large avocado, diced
• ½ small red onion, diced
• 2 small Persian cucumbers, diced (can sub for a cup of other types of cucumbers)

For the Vinaigrette Dressing:

• ½ cup extra virgin olive oil
• 3 T red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp fresh ground pepper
• 2 cloves minced garlic

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Instructions

1. Set the oven to broil. Line a baking pan with foil. Place the chicken tenders in a bowl with a little olive oil, no more than a tablespoon, and stir so the tenders are evenly coated with the oil. Generously sprinkle the chicken with the za’atar seasoning, stir to even distribute the seasoning.
2. Place the prepared chicken tenders on the foil lined baking sheet. Place the pan in the oven, about 6 inches under the broiler. Broil for 5 minutes, then flip the tenders over and broil for an additional five minutes, until the interior temperature reaches 165 degrees. Remove from oven and allow to cool while you prepare the salad.
3. Tear or cut the salad greens into bite-sized pieces and place in a large, shallow salad bowl. Attractively arrange the Feta cheese, tomatoes, olives, boiled egg slices, diced red onion, and diced cucumbers of top of the greens by group, leaving space for the chicken.
4. Cut the cooled chicken tenders into bite-sized slices and place on top of the salad greens.
5. In a small bowl, whisk together all the ingredients for vinaigrette. Taste and adjust seasoning.
6. Bring the salad to the table (so everyone has a chance to appreciate its beauty!), and then pour on the desired amount vinaigrette and toss just before serving.