Jul 14 2026
RestaurantsMarketPlace GrillMarketplace Cobb Recipe

Marketplace Cobb Recipe

Inspired by MarketPlace Grill
Time1h
Serves4

Fresh Greens Topped with Roasted Chicken Breast, Ripe Avocados, Fresh Diced Tomatoes, Crisp Slow Cooked Bacon, Carrots, Blue Cheese Crumbles, Hard Boiled Eggs & Fresh Green Onions served with a Tangy Mediterranean Vinaigrette.

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Ingredients

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Salad Base

Vinaigrette

Method

Preparation of Salad

  1. 1

    Cook the Chicken

    Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet. Roast for about 25-30 minutes or until cooked through. Let them rest before slicing.

  2. 2

    Prepare the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess grease. Once cooled, chop into bite-sized pieces.

  3. 3

    Boil the Eggs

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Transfer to an ice bath to cool before peeling.

  4. 4

    Prepare the Vegetables

    Dice the avocados and tomatoes. Chop the green onions and grate the carrots. Set all the vegetables aside.

Making the Vinaigrette

  1. 5

    Combine Ingredients

    In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined. Adjust seasoning to taste.

Assembling the Salad

  1. 6

    Combine Salad Ingredients

    In a large salad bowl, layer the mixed greens. Top with sliced roasted chicken breast, diced avocados, diced tomatoes, grated carrots, bacon pieces, blue cheese crumbles, and quartered hard-boiled eggs.

  2. 7

    Dress the Salad

    Drizzle the tangy Mediterranean vinaigrette over the salad just before serving. Toss gently to combine all ingredients.

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