Description
A classic Cobb Salad recipe that’s easy to prepare, featuring a delightful combination of crispy bacon, grilled chicken, fresh lettuce, tomatoes, avocado, hard-boiled eggs, blue cheese, and a creamy dressing.
Ingredients
Bacon:
- 3 strips bacon
Chicken:
- 1 boneless, skinless chicken breast
Lettuce:
- 3/4 head iceberg lettuce (or salad greens blend)
Tomatoes:
- 8 grape tomatoes
Avocado:
- 1/2 avocado
Eggs:
- 2 hard-boiled eggs
Blue Cheese:
- 1 1/2 ounces blue cheese, crumbled
Dressing:
- 3 ounces ranch dressing (or blue cheese dressing)
Instructions
- Preheat Oven: Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until bacon is crispy. Remove from oven and transfer bacon to a paper towel-lined plate to drain.
- Cook Chicken: Heat grill or skillet over medium-high heat. Cook chicken, flipping once, for about 3-4 minutes per side, ensuring it reaches an internal temperature of 165 degrees F and is no longer pink. Remove to a plate to rest.
- Prepare Salad: Rinse and dry lettuce, remove outer leaves and core. Cut into bite-sized pieces and place on a platter. Rinse and halve tomatoes, place on top of lettuce. Slice eggs and place next to tomatoes. Cut avocado, add next to eggs. Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to chicken. Crumble blue cheese and place next to bacon.
- Serve: Serve with blue cheese or ranch dressing on the side.
Notes
- You can prep all the ingredients in advance and just layer them when you’re ready to serve.
- Great for lunch prep!
- Store salad undressed; a dressed salad will become soggy within a few hours.
Nutrition
- Serving Size: 1 salad
- Calories: Approximately 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 300mg
