Teriyaki Cobb Salad Recipe
This Teriyaki Cobb Salad is a bold, flavor-packed twist on the American classic. It features juicy teriyaki-glazed chicken, creamy avocado, crisp bacon, jammy eggs, and a medley of fresh veggies all layered over greens and drizzled with a tangy Asian-inspired dressing. Perfect for meal prep, picnics, or a colorful dinner centerpiece.
Equipment
- Cutting board & chef’s knife
- Mixing bowls
- Grill pan or skillet
- Tongs or spatula
- Saucepan (for boiling eggs)
- Salad spinner or clean kitchen towels
- Large serving platter or shallow salad bowl
- Small jar or whisk (for dressing)
Ingredients
For the Salad:
- 1 lb boneless, skinless chicken breasts or thighs
- ½ cup teriyaki sauce (store-bought or homemade)
- 4 cups mixed greens (romaine, spinach, or butter lettuce)
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ English cucumber, thinly sliced
- 4 slices bacon, cooked and crumbled
- ⅓ cup crumbled feta or blue cheese (optional)
- Optional toppings: edamame, corn, shredded carrots, scallions, sesame seeds
For the Teriyaki Vinaigrette (Light Option):
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 garlic clove, minced
- ½ tsp fresh grated ginger
- 2 tbsp olive oil
Creamy Dressing Option (Teriyaki Ranch):
- ½ cup plain Greek yogurt
- 2 tbsp teriyaki sauce
- 1 tsp lemon juice
- ½ tsp garlic powder
- Pinch of salt and pepper
- Water to thin, if needed
Instructions
Marinate the Chicken:
- Combine teriyaki sauce with garlic and ginger. Add chicken and marinate in the fridge for 30 minutes to1 hour.
Cook the Chicken:
- Grill or pan-sear over medium heat until fully cooked and caramelized (about 6–8 minutes per side). Let rest, then slice thinly.
Boil the Eggs:
- Place eggs in boiling water for 9–10 minutes. Cool in an ice bath, peel, and quarter.
Prepare the Veggies:
- Wash and dry greens. Slice cucumbers, halve tomatoes, and cut avocado just before serving (toss in lemon juice to prevent browning).
Cook the Bacon:
- Bake or pan-fry bacon until crisp. Drain on paper towels and chop.
Make the Dressing:
- Whisk together vinaigrette or blend the creamy version. Taste and adjust seasoning.
Assemble the Salad:
- Spread greens on a platter or in a large bowl.Neatly arrange chicken, eggs, avocado, tomatoes, cucumber, and bacon in rows.Add cheese and optional toppings.Drizzle with dressing or serve on the side.Garnish with sesame seeds, scallions, or crunchy toppings.
Notes
- Make-Ahead Friendly: Cook chicken, eggs, and bacon up to 3 days in advance. Store separately and assemble before serving.
- Vegetarian Option: Substitute grilled tofu or tempeh and omit bacon and cheese or use plant-based versions.
- Dressing Storage: Both dressings keep in the fridge for up to 1 week in a sealed jar.
- Meal Prep Tip: Layer salad ingredients in mason jars for easy grab-and-go lunches. Keep dressing separate.
- Low-Carb Swap: Omit corn and use a low-sugar teriyaki sauce.