Go Back
+ servings
Italian cobb salad

Italian Cobb Salad

An Italian take on a cobb salad. Crispy prosciutto instead of bacon, arugula instead of romaine, and olive oil and balsamic dressing instead of a dijon vinaigrette, the flavors combine beautifully to make a tasty salad!

Course Salad
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people


  • 1 chicken breast, bone-in, skin on
  • 3 slices prosciutto
  • 4 cups (packed) arugula
  • 1 cup cherry tomatoes, cut in half
  • 1 cup gorgonzola, cut into small cubes
  • 1 avocado, sliced
  • 1.5 tbsp olive oil plus more for drizzle
  • 2 tsp balsamic vinegar
  • salt and pepper to taste


  1. Preheat oven to 350°F. Place chicken breast on a parchment-lined baking sheet and season with 2 tsp olive oil, salt and pepper. Place in the oven and roast for 40-45 minutes, or cooked through. Remove from the oven and let the chicken rest for 10 minutes. Remove the skin and shred the chicken with a fork. 

  2. While chicken is in the oven, place prosciutto slices on a parchment-lined baking sheet and bake for 20 minutes, or until crispy. Remove from the oven and break up the prosciutto by hand into pieces. 

  3. In a large bowl, season the arugula and tomatoes with 1 tbsp olive oil and balsamic vinegar, salt and pepper. 

  4. Transfer seasoned arugula and tomatoes to a serving dish and top with chicken, prosciutto, gorgonzola, and avocado. Drizzle with additional olive oil, salt and pepper. Serve and enjoy!

Recipe Notes

I didn't add egg to this salad, like a traditional cobb salad, but feel free to add an egg if you wish!