Pasta Cobb Salad | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

4.4

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Pasta Cobb Salad is a delicious take on an American garden salad thats loaded with pasta, grilled chicken, bacon, tomatoes, onions, lettuce, blue cheese and served with a red wine vinaigrette.

We love our pasta and add it to so many salads. It’s just a great way to bulk them up, and make them a meal like the BLT Tortellini Pasta Salad, Lemon Chicken Pasta Salad and Mediterranean Pasta Salad.

Pasta Cobb Salad

This pasta cobb salad is so perfect when you want salad for dinner. It won’t leave you feeling empty and still hungry. It’s such an American staple and adding pasta to this crowd favourite makes it super filling.

A cobb salad isn’t complicated, though it does have a number of elements but nothing that can’t be prepped in advance. The best part is this is like a kitchen sink salad so if you don’t have one thing, you can always rummage in your fridge and use something else instead.

What goes into a pasta cobb salad?

This pasta cobb salad has lettuce, cucumber, tomatoes, pasta, bacon, grilled chicken, boiled eggs and blue cheese. Other things you can include in this salad are red onions, grilled corn, avocado, chives etc. I love how colourful and hearty this salad becomes when you dish everything up.

You can use a mix of lettuce leaves – iceberg, endives, romaine etc. Or use one variety. I just use whatever looks freshest at the supermarket.

Best enjoyed when it’s served as a large salad that everyone can dig into, but you can also divide the salad into individual servings.

With bacon, blue cheese, eggs and chicken, this salad can be quite heavy, so pairing it with a light vinaigrette really works well here.

Dressing for Pasta Cobb Salad

This pasta cobb salad is dressed with a red wine vinaigrette that’s really easy to put together. It’s a combination of olive oil, red wine vinegar, dijon mustard, a dash of honey and salt and pepper. You can also add a tablespoon of mayo to the dressing if you like, but I prefer a non creamy dressing to balance things out.

All the individual ingredients can be pre-cooked, washed and prepped in advance and refrigerated till you are ready to put the salad together. Right before serving, add everything to a large bowl or divide into individual plates and then toss with the dressing. Its delicious either way and such a great way to turn a summer salad into a meal!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30