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Lemon Pepper Cobb Salad

Cobb salads, known for their layered ingredients and variety of colors and textures, are perfect for larger gatherings or simply elevating a weeknight meal.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
575 calories per serving


> 2 cups cubed French bread
> 2 tbsp Land O Lakes ® Butter, melted
> 1/4 tsp salt
> 1/4 tsp pepper


> 1 tbsp Land O Lakes ® Butter
> 8 oz boneless, skinless chicken breasts, cut into bite-size pieces
> 2 tsp freshly grated lemon zest
> 1/2 tsp kosher salt
> 1/4 tsp cracked black pepper
> 6 cups (10 oz) chopped romaine lettuce
> 2 medium (1 1/2 cups) tomatoes, seeded, chopped
> 1/2 cup (2 oz) Land O Lakes ® Sharp Cheddar Farmstyle Shreds
> 6 slices cooked bacon, chopped
> 3 large Land O Lakes ® Eggs, hard-cooked, sliced
> 1 avocado, pitted, peeled, cut into cubes
> 1/2 cup ranch or blue cheese dressing


Heat oven to 375°F.
Place bread cubes onto baking sheet. Drizzle 2 tablespoons melted butter over bread; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Bake 12-14 minutes or until outsides are crisp and golden brown, flipping halfway through. Set aside.
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 5-6 minutes or until chicken is no longer pink.
Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce. Serve with salad dressing.


Tailor this recipe by subbing in any of your favorite veggies. Shredded carrots and sliced cucumbers are two colorful possibilities. Grape or cherry tomatoes can be used instead of the chopped whole tomato.

Recipe Sponsored by Land O’Lakes

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