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Overhead view of spring cobb salad with hard boiled egg, avocado, radish, asparagus, bacon, chicken and feta cheese in rows.
Sarah Benson

Spring Cobb Salad with Lemon Dill Dressing

5 from 1 vote
This seasonal take on a traditional Cobb Salad is packed with spring flavors, like asparagus, radish, dill and chives. We use a spring greens mix instead of romaine and feta instead of blue cheese, but we keep classic ingredients like chicken, avocado, bacon and hard boiled eggs. This Spring Cobb Salad is packed with flavor in every bite and it's easy to assemble for a weeknight meal! 
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 531

Video

Ingredients Method Nutrition Video Notes

Ingredients
  

For the Salad:
  • 8 ounces mixed spring greens about 8 cups packed
  • 12 oz rotisserie chicken diced (about 2 cups)
  • 6 slices bacon cooked until crispy and chopped
  • 4 hard boiled eggs quartered, sliced, or chopped
  • 12 oz asparagus ~¾ of a standard bunch, cut into 1-1 ½ inch pieces
  • ⅔ cup julienned watermelon radish or 6-7 red radishes
  • 1 large avocado diced
  • ½ cup crumbled feta cheese
  • 2-4 tablespoons chopped chives
For the Lemon Dill Dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons finely chopped fresh dill
  • ½ teaspoon Diamond kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper

Method
 

  1. Make the dressing: Whisk together all dressing ingredients until smooth and set aside to let the flavors develop while you prep the rest of the ingredients. Whisk well again before serving.
  2. To prepare the asparagus, cut the bottom 2 inches off of each stem to remove the tough woody part. Cut the remaining stems into 1-1 ½ inches pieces. Add a ½ cup of water to a skillet over medium high heat and bring it to a boil, then reduce heat to medium and add the asparagus. 
  3. Cook and stir for 4-5 minutes until the water has largely evaporated.  Adjust the heat to medium low, and add about 1 tablespoon of the dressing and a pinch or two of salt and cook for an additional 2 minutes until the asparagus is fork tender but still slightly firm. Remove from heat and let cool. 
  4. Add the greens to a large bowl or platter and top with all ingredients. Drizzle the dressing over the top, then toss gently and enjoy right away!

Notes

If you're making and assembling this salad ahead of time, we suggest storing the dressing separately. Wait to toss the salad in dressing until just before serving, otherwise the greens will get soggy very quickly. 
This salad is best enjoyed fresh, but will last for 24 hours in the refrigerator.

Nutrition

Calories: 531kcalCarbohydrates: 12gProtein: 27gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 204mgSodium: 772mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 24mgCalcium: 113mgIron: 3mg

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