Baby Spinach Cobb Salad Recipe

Crisp bacon, hard-boiled egg, sautéed chicken and our Baby Spinach get zip from lime vinaigrette.




  • In medium skillet, cook chicken in olive oil until brown.
  • Remove from skillet and cut into ½ inch strips.
  • Add bacon to skillet, and cook over medium heat for two minutes or until crisp.
  • Reduce heat to low, and add dressing to bacon.
  • Cook bacon and dressing for 30 seconds, stirring continuously.
  • Empty greens into a large salad bowl.
  • Pour dressing over greens, and toss well.
  • Serve into four individual dishes.
  • Arrange chicken strips and chopped egg on dish and serve immediately.

Dressing Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • Juice & zest from one fresh lime
  • 2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Dressing Instructions:

  • Whisk all dressing ingredients in a small bowl.
  • Let sit for 15 - 20 minutes for flavors to blend.
  • Stir just prior to using on salad.
  • Refrigerate remaining dressing for up to two weeks.
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