The EatingWell Cobb Salad

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The EatingWell Cobb Salad

The EatingWell Cobb Salad

This Cobb salad is true to the original with all the good stuff—chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We’ve left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.

Serves 4

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 3 tablespoon white-wine vinegar
  • 2 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 3 tablespoon extra-virgin olive oil
  • 10 cups mixed salad greens
  • 8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
  • 2 large eggs, hard-boiled (see Tip), peeled and chopped
  • 2 medium tomatoes, diced
  • 1 large cucumber, seeded and sliced
  • 1 avocado, diced
  • 2 slices cooked bacon, crumbled
  • 1/2 cup crumbled blue cheese, (optional)

Cooking Directions

Step 1

Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.

Step 2

Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.


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