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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/3 cups - balsamic vinegar
  • 1 teaspoons - Dijon mustard
  • 1 teaspoons - sugar
  • 1/2 teaspoons - salt
  • 1/4 tablespoons - black pepper
  • 1/3 cups - extra virgin olive oil
  • Salad
  • 1 1/4 pounds - boneless, skinless chicken breasts
  • 4 ounces - prosciutto or soppressata, cut into thin strips
  • 5 ounces - baby kale or mixed greens
  • 4 - hard-boiled eggs, halved length-wise
  • 2 - medium tomatoes, cut into wedges
  • 1 cups - marinated mozzarella balls, halved
  • 1/8 teaspoons - salt
  • Directions:

    (If your eggs are not already boiled, heat water to boiling, add eggs, reduce heat slightly and allow to simmer for 12 minutes while prepping salad; remove from heat, run cold water over them, peel and halve).

    For dressing - in a small bowl, whisk together balsamic vinegar, Dijon mustard, sugar, salt and pepper; while whisking, add olive oil in a thin stream.

    Place chicken breasts in a dish and add 3 tablespoons of the dressing, turning to coat.

    Heat grill to medium high. Meanwhile, cut prosciutto into thin strips and cook in a small skillet until crisp, about 5 minutes.

    Add chicken to grill and cover; grill 9 to 12 minutes until cooked through, turning once. Remove from grill to a cutting board and cut into cubes; set aside.

    On a large platter, toss kale or greens with 1/4 cup of dressing. Scatter the halved hard-boiled eggs over top, along with tomato wedges, chicken pieces, crispy prosciutto and the marinated mozzarella ball halves.

    Sprinkle tomatoes and eggs with salt and serve salad with remaining dressing.

    Brief Description

    Grilled chicken, crispy prosciutto, hard-boiled eggs, marinated mozzarella and tomatoes in a balsamic vinaigrette dressing make up this tasty salad.

    Main Ingredient:

    mixed greens

    Category:  Salads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    (Use crumbled bacon if you don't have prosciutto).
    Boil the eggs, grill the chicken, cook and crumble the prosciutto, and mix up the dressing the day before to make quick work of assembling the salad when it comes meal-time.


    Family Circle Magazine

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    Posted On:

    May 14, 2019

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