Colorful Family Style Pesto Chicken Cobb Salad Perfect For Potlucks

This vibrant family-style salad is a game-changer for your next potluck gathering! With juicy pesto chicken, crunchy bacon, and a medley of fresh veggies, this colorful creation is sure to impress.

Plus, it’s easy to customize and serves a crowd – making it the perfect solution for your next group gathering.

Ready Time

45 mins

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 cup freshly made pesto
2 cups mixed greens
2 cups cherry tomatoes, halved
1 cup cucumber, sliced
1 cup Kalamata olives, pitted
1 cup crumbled feta cheese
1 cup chopped red onion
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
6 slices of bacon, cooked and crumbled
1/4 cup chopped pecans
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the chicken breast pieces with a little bit of olive oil, salt, and pepper until they’re evenly coated.

Spread them out on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until cooked through.

Let the chicken cool down completely.

In a large serving bowl, combine the mixed greens, cherry tomatoes, cucumber slices, olives, feta cheese, red onion, parsley, and basil.

Set aside.

In a small bowl, whisk together 3/4 cup of the freshly made pesto and 2 tablespoons of olive oil.

Pour this dressing over the salad and toss gently to combine.

Once the chicken has cooled, chop it into bite-sized pieces and add it to the salad bowl.

Toss again to distribute the chicken evenly.

Sprinkle the crumbled bacon, chopped pecans, and a pinch of salt and pepper to taste over the top of the salad.

Take the remaining 1/4 cup of pesto and drizzle it over the salad in a zigzag pattern.

Toss the salad one last time to ensure everything is well coated and serve immediately.

Notes

For a Head Start: Make the pesto ahead of time and store it in an airtight container in the fridge for up to 1 week. You can also cook the bacon and chop the pecans a day in advance to save time.

To Make it a Crowd-Pleaser: Consider doubling the recipe for larger gatherings or events.

You can also customize it to your taste by adding other ingredients like diced bell peppers or sliced avocado. For Easy Transport: Prepare the salad up to the point where you add the dressing, then transport it to your potluck or gathering.

Drizzle the pesto dressing and toss the salad just before serving to keep the greens fresh.

To Salad Ahead: Prepare the salad components (minus the chicken) a day in advance, then assemble and dress just before serving. This will ensure the salad stays fresh and crisp.