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Lemon Pepper Cobb Salad
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2 cups (1-inch) cubed French bread

2 tablespoons Land O Lakes® Butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper


1 tablespoon Land O Lakes® Butter

8 ounces boneless skinless chicken breasts, cut into bite-sized pieces

2 teaspoons freshly grated lemon zest

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

6 cups (10 ounces) chopped romaine lettuce

2 medium (1 1/2 cups) tomatoes, seeded, chopped

2 ounces (1/2 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

6 slices bacon, cooked, chopped

3 large Land O Lakes® Eggs, hard-cooked, sliced

1 avocado, pitted, peeled, cut into cubes


1/2 cup ranch or blue cheese dressing

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Place bread cubes onto baking sheet. Drizzle melted butter over bread; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Bake 12-14 minutes or until outsides are crisp and golden brown, flipping halfway through. Set aside.

  3. STEP 3

    Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 5-6 minutes or until chicken is no longer pink.

  4. STEP 4

    Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce. Serve with salad dressing.

Tip #1

Tailor this recipe by subbing in any of your favorite veggies. Shredded carrots and sliced cucumbers are two colorful possibilities. As well, grape or cherry tomatoes can be used instead of the chopped whole tomato.

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