the ultimate spring cobb salad

with dijon chicken, crispy prosciutto, snap peas, radishes, avocado, hard boiled eggs, and tangy chive dressing all over some a bed of gem lettuce.

My husband is not a cobb salad person. In his words, “there’s too many unnecessary things going on that don’t enhance the experience and the dressing is way too creamy and weighs the salad down.” Wellllll, I’m happy to report, that I have successfully converted my husband to become a cobb salad lover with this recipe!!

Is this ultimate spring cobb salad a traditional cobb salad? Not in the slightest! However, we are honoring the hodge podge of proteins (chicken, a crispy prosciutto instead of bacon and hard boiled eggs,) a light lettuce (little gem,) and an array of vegetables (going seasonal with snap peas, radishes and avocado which I know is technically a fruit but whatever.) And instead of a classic extra creamy dressing and blue cheese, I serve this with a dijon mustard and yogurt based chive dressing that brightens and ties this dish together. I was going to top the salad with feta or goat cheese since a traditional Cobb has a cheese element, but it really didn’t need anything else and why would we spend money unnecessarily, especially when we are using eggs in this economy!!!

I recognize this salad is more of a labor of love and probably not a one off dinner. So, I’ve made this serving size for 6 so you can either make it for dinner and have guaranteed leftovers for the next day, meal prep it for quick and easy enjoyment at home, or serve a crowd at a party. Ok let’s get into it!