Cobb Salad Panzanella

  • Serves: 4
  • Cooking Time: 20 MINS
  • Total Calories: 600 CALS

Nutrients per serving:

  • Fat: 43g
  • Saturated Fats: 8g
  • Fibre: 3g
  • Sugars: 4g
  • Protein: 29g


Preheat grill to medium heat; grease grate well. Stir olive oil with garlic; brush half over Ciabatta slices. Season chicken with salt and pepper; toss with remaining garlic oil.

Grill chicken until cooked through, approximately 5 to 7 minutes per side; let stand for 5 minutes. Meanwhile, grill bread until grill-marked and toasted, approximately 1 or 2 minutes per side. Chop grilled bread and chicken into 1-inch (2.5 cm) pieces.

Toss together bread, chicken, lettuce, tomato, cucumbers and green onions. Divide among 4 plates; top with avocado, eggs, blue cheese and bacon. Drizzle with dressing.


  • Substitute cubes of Cheddar for blue cheese if desired.
  • This salad is just as delicious with Italian or balsamic vinaigrette.
  • This salad is great way to use leftover day-old bread; you can also use baguette, French or Italian loaf.


  • 3 tbsp (45 mL) olive oil
  • 2 cloves garlic, minced
  • 4 slices Ciabatta loaf, about 1/2-inch (1cm) thick
  • 1/2 lb (250 g) boneless skinless chicken breasts
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 4 cups (1 L) torn romaine lettuce
  • 1 tomato, chopped
  • 1 cup (250 mL) half-moon sliced cucumbers
  • 2 green onions, finely sliced
  • 1 small ripe avocado, peeled and chopped
  • 4 hard cooked eggs, peeled and sliced
  • 1/4 cup (60 mL) finely crumbled blue cheese
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup (125 mL) ranch dressing