Apricot Chicken “Cobb” Salad
About This Apricot Chicken “Cobb” Salad
This Apricot Chicken “Cobb” Salad is a fully loaded, flavor-packed, sweet–savory masterpiece. It’s Cobb-adjacent, but elevated with juicy apricot-glazed chicken, tangy pickled red onions, smoky bacon, grilled corn, creamy blue cheese, and chopped dates for the perfect hit of sweetness. Every bite is different, everything works together, and it’s honestly out of control in the best way. Perfect for summer dinners, meal prep, or when you want a hearty salad that tastes like an entrée.
Why You’ll Love This Recipe
It’s a better-than-Cobb situation—more depth, more texture, more flavor.
Sweet elements (apricot chicken + dates) balance savory bacon + blue cheese.
Grilled corn gives smoky summer flavor.
Homemade balsamic vinaigrette is creamy, tangy, and easy.
The Garlic Basil Mayo option takes it over the top.
Great for meal prep—assemble ingredients separately and toss when ready.
Ingredients You’ll Need
Salad Base:
Romaine hearts, hard-boiled eggs, bacon, blue cheese, pickled red onions, dates, grilled corn, apricot chicken (shredded or chopped)
Balsamic Vinaigrette:
Olive oil, balsamic vinegar, mayonnaise, salt
Garlic Basil Mayo (optional):
Egg, lemon juice, roasted garlic, apple cider vinegar, basil, safflower oil, salt
How to Make It
Prepare all salad toppings: grill the corn, cook and chop the bacon, hard-boil the eggs, and shred or chop your apricot chicken. Slice the romaine and chop the dates. Make the vinaigrette by whisking olive oil, balsamic vinegar, and salt until emulsified, then whisk in the mayonnaise. Toss everything together or assemble in rows Cobb-style. Top with a drizzle of dressing and more blue cheese if you’re feeling indulgent.
Tips for Success
Grill the corn: Adds sweetness and smoky depth you won’t get from raw kernels.
Use thick-cut bacon: Better crunch and flavor.
Don’t overdress the salad: The vinaigrette is rich—start with less and add as needed.
Chill ingredients before serving: Especially the eggs and chicken.
Make it your own: Swap blue cheese for feta, add avocado, use spinach or mixed greens.
Meal prep tip: Store all toppings separately and assemble right before eating.
Frequently Asked Questions
What is apricot chicken?
Any chicken cooked with apricot preserves, glaze, or sauce. Leftovers work beautifully.
Can I use store-bought dressing?
Yes, but the balsamic mayo vinaigrette is incredibly easy and worth making.
Can I skip the garlic basil mayo?
You can use regular mayo in the vinaigrette—it will still taste amazing.
Can I make this vegetarian?
Absolutely—omit the chicken and bacon. Add chickpeas or crispy tofu for protein.
Does this salad keep well?
Yes! Store components separately. Add dressing only when serving.
What to Serve With This Salad
Warm crusty bread
Garlic basil mayo as a dip or smear
Roasted vegetables
Lemon iced tea or a crisp white wine
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Apricot Chicken “Cobb” Salad
Toppings
Makes about 4-6 salads
Pickled Red Onions
Apricot Chicken, shredded or chopped
3 ears grilled corn
2-3 romaine hearts, sliced thin
4-6 eggs, hardboiled
1 lb. bacon, chopped
Blue cheese crumbles
4-6 Dates, chopped
Balsamic Vinaigrette
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup mayo*
1/2 teaspoon salt
In a medium bowl, add olive oil, vinegar and salt and whisk until emulsified. Add in the mayonnaise and whisk again. Spoon onto salad and toss to coat- a little goes a long way.
*For the mayonnaise, I made homemade garlic basil mayonnaise (recipe below) but you can use regular mayo and it’ll still be delicious!
Garlic Basil Mayonnaise
1 room temp egg
2 teaspoons apple cider vinegar
11-ish roasted garlic cloves
Juice from 1/2 a lemon
Handful of fresh basil leaves
Big pinch of salt
1 cup safflower oil
In a container wide enough to fit an immersion blender, add the egg, lemon juice, apple cider vinegar, garlic cloves, basil, and salt and then pour the safflower oil in the container and let it sit for a minute or two to settle. Then, stick your immersion blender at the bottom of the container and turn it on and leave it at the bottom until it starts to emulsify and then slowly move the blender up & down until it’s creamy.
