The EatingWell Cobb Salad

By Logo inline

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.

The EatingWell Cobb Salad
Nutritionist Tested & Approved

Time: 40 minutes

Ingredients
  • 3 tablespoons white-wine vinegar

  • 2 tablespoons finely minced shallot

  • 1 tablespoon Dijon mustard

  • 1 teaspoon freshly ground pepper

  • 1/4 teaspoon salt

  • 3 tablespoons 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)

Directions
  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.

  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.

Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.

To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.


Nutritional Facts

Servings
4
Calories
352
Carbohydrates
18g
Cholesterol
134mg
Dietary Fiber
8g
Fat
24g
Monounsaturated Fat
15g
Potassium
788mg
Protein
21g
Saturated Fat
4g
Sodium
445mg
Bonus
Vitamin A (117% daily value)
Vitamin C (27% dv)
Potassium (20% dv)
Folate (18% dv)
Iron (15% dv)
Carbohydrate Servings
1/2
Exchanges
2 vegetable
3 lean meat
3 fat

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

chicken salad EatingWell Meal Plan calcium vitamin d b vitamins gluten free fiber dinner lunch vegetables anti inflammatory

1 reply