Go Back Email Link
–+ servings
Greek Cobb salad arranged in rows on a white platter with chicken, chickpeas, tomatoes, cucumber, olives, egg, feta and avocado
Print

Easy Greek Cobb Salad

A composed Greek Cobb salad with neat rows of romaine, chicken, feta, olives, egg, and quick marinated chickpeas, finished with a simple oregano dressing.
Course Salad
Cuisine Greek
Keyword easy greek cobb salad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

For the Greek Dressing

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

For the Salad

  • 3 hearts romaine lettuce chopped
  • 2 cups cooked chicken breast chopped
  • 1 can (15 oz) chickpeas drained and rinsed
  • ¾ cup feta cheese crumbled
  • 1 cup grape tomatoes halved
  • 1 English cucumber diced
  • ½ cup kalamata olives halved
  • ¼ red onion thinly sliced
  • 3 hard-boiled eggs quartered
  • 1 avocado diced

Optional Add-Ons

  • ½ cup marinated artichoke hearts chopped
  • ½ cup roasted red pepper sliced

Instructions

Make the Dressing

  • Whisk the olive oil, red wine vinegar, garlic, oregano, Dijon, salt, and pepper in a jar or small bowl until cloudy and combined.

Quick-Marinate the Chickpeas

  • Drain and rinse the chickpeas and pat them dry. Toss them with 2 tablespoons of the dressing and let them sit for 10 minutes while you prep the rest.

Cook the Chicken

  • If starting from raw, season a boneless breast with salt, pepper, and a pinch of oregano. Sear in a little olive oil over medium-high heat about 5 minutes per side until cooked through. Rest 10 minutes, then chop. Or pull apart a store-bought rotisserie chicken.

Arrange the Rows

  • Spread the chopped romaine in an even layer across a long platter.
  • Lay the toppings in distinct rows across the greens: chicken, marinated chickpeas, tomatoes, cucumber, olives, red onion, egg, feta, and avocado last. Keep the rows tight and separate.
  • Drizzle a little dressing over the top and serve the rest on the side. Dress fully at the table just before eating.

Notes

  • Store components separately: Keep the chopped romaine dry in one container and the toppings in another so nothing wilts.
  • Dress to order: Add the dressing only when you plate to avoid sogginess.
  • Add avocado last: Dice it right before serving so it does not brown.
  • Swap the protein: Grilled steak, canned tuna, or cooked salmon all work in place of the chicken.
  • Make it vegetarian: Skip the chicken, double the marinated chickpeas, and add an extra egg.