No-Cook Cobb Salad
With both marinated chickpeas and shredded rotisserie chicken, this no-cook Cobb salad is a lot more substantial than your run-of-the-mill Cobb. Prosciutto or its smoked cousin, speck, stands in for bacon so you don’t need to turn on the stove, but if it’s not a Cobb without bacon for you, feel free to substitute. The whole-grain mustard and sherry vinegar dressing adds a nice brightness to offset the funky Gorgonzola cheese.
For more updated salad ideas, browse through some of my favorite Italian salads!




No-Cook Cobb Salad
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INGREDIENTS:
For the Chickpeas:
- 1 15-ounce can low-sodium chickpeas, drained and rinsed
- 1 tablespoon chopped dill
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
For the Dressing:
- 2 teaspoons whole-grain mustard
- 1 tablespoon sherry vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
For the Salad:
- 1 large head romaine lettuce cleaned and chopped into bite-sized pieces
- ½ rotisserie chicken meat cut from the bone and diced
- 1 avocado diced
- 1 cup halved cherry tomatoes
- 5 thin slices speck or prosciutto chopped
- ¼ cup crumbled Gorgonzola dolce cheese
INSTRUCTIONS:
- In a small bowl, mix together the chickpeas, dill, olive oil, and salt. Let it sit at room temperature for 30 minutes, or refrigerate overnight.
- In a large bowl, whisk together the mustard, vinegar, olive oil, and salt.
- Add the lettuce to the bowl with the dressing and toss gently to coat. Divide the lettuce among 4 plates or bowls and top with the remaining ingredients, making separate rows of chicken, avocado, tomatoes, and marinated chickpeas. Place a few pieces of speck right in the middle and sprinkle the Gorgonzola over the top.
NUTRITION:





