Greek Cobb Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A light yet filling salad that sits on a bed of greens topped with chicken, bacon, vegetables, and a homemade Greek vinaigrette.
  • 6 c. mixed greens
  • 8 slices bacon
  • ½ lb. chicken breasts
  • 1 t. oregano
  • salt and pepper
  • ¼ c. olive oil
  • ¼ c. red wine vinegar
  • 1 T. lemon juice
  • 1 T. honey
  • 1 T. feta cheese
  • 1 t. oregano
  • salt and pepper
  • 1 cucumber, chopped
  • 1 c. roasted red peppers, chopped
  • 1 c. artichokes, quartered
  • 1 pint cherry tomatoes, halved
  • 1 c. feta cheese, crumbled
  1. Divide the mixed greens between 4 plates and set aside.
  2. Cook the bacon in a large skillet over medium heat for 3-4 minutes per side. Remove to a paper towel lined plate to drain then chop.
  3. Remove all but 1 tablespoon of bacon grease from the skillet.
  4. Sprinkle the chicken with oregano, salt, and pepper. Put it in the skillet with the bacon grease over medium high heat and cook for 4-5 minutes per side or until cooked through. Remove from pan and chop.
  5. Place the olive oil, red wine vinegar, lemon juice, honey, feta cheese, oregano, salt, and pepper in a small mason jar. Shake vigorously for 30 seconds.
  6. Divide the bacon between the four plates of lettuce, placing them in a line. Do the same thing with the chicken, cucumber, red peppers, artichokes, tomatoes, and feta cheese.
  7. Serve the salads with the mixed Greek vinaigrette.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at