Go Back
+ servings

Strawberry Cobb Salad

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Servings 4
Calories 709 kcal


Quick and easy green goddess dressing

  • 1 cup store-bought ranch dressing
  • ½ bunch flat-leaf parsley
  • 3 tablespoons thinly sliced chives
  • 8 large basil leaves


  • 2 tablespoons extra virgin olive oil
  • 2 (6 ounce) boneless, skinless chicken breasts
  • 2 romaine hearts, shredded
  • 12 strawberries, hulled and thinly sliced
  • 1 avocado, pitted, peeled and thinly sliced
  • red onion thinly sliced
  • 4 ounces crumbled goat cheese
  • 2 ounces thinly sliced prosciutto
  • 1 hard boiled egg, quartered
  • salt and pepper to taste


  • For dressing: Place all ingredients into a blender and blend until smooth. Set aside.
  • Preheat oven to 350˚F.
  • Pour oil into a skillet and place over medium-high heat. Season each chicken breast with salt and pepper and place onto the hot skillet.
  • Sear each breast on each side for 3 to 4 minutes. Transfer skillet to the oven and continue to cook the breasts, about 8 minutes. Remove from heat and transfer breasts to a cutting board. Allow breasts to rest for 7 to 10 minutes before slicing.
  • To assemble: Pour half of the dressing into a large mixing bowl and toss together with the shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, sliced strawberries, avocados, red onion, crumbled goat cheese, prosciutto, and quartered egg. Season entire salad with salt and pepper.
  • Serve entire salad, family style, alongside with remaining dressing.


Calories: 709kcalCarbohydrates: 14gProtein: 30gFat: 61gSaturated Fat: 14gCholesterol: 143mgSodium: 981mgPotassium: 874mgFiber: 6gSugar: 5gVitamin A: 6141IUVitamin C: 43mgCalcium: 109mgIron: 3mg
Tried this recipe?Let us know how it was!