Healthy Cobb Salad

5 from 1 vote

This healthy Cobb salad is loaded with color and protein and topped with a zingy homemade dijon vinaigrette. Perfect for a work from home lunch or summertime dinner option.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Keyword: Cobb salad

Servings:

Equipment

Salad spinner
Mason Jar
Cutting board
Chef's knife

Ingredients

½ lb marinated boneless skinless chicken breasts
4 slices of peppered turkey bacon
4 eggs
1 head romaine or leafy green lettuce washed and cut
1/2 cucumber peeled and sliced
1 cup yellow pepper diced
1 handful cherry tomatoes halved
1 avocado cubed
1/3 cup red onion chopped
1/4 cup blue cheese crumbles
1 cup edamame cooked

For the Dressing

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic minced
1/2 teaspoon dill dried
1/8 teaspoon black pepper
1/8 teaspoon salt

Instructions

Cook the Chicken and Bacon: cook the turkey bacon and chicken for this salad up to 2 days in advance. (Alternatively, you can make them in the air fryer.) We like to bake them both at the same time on separate baking sheets. Season boneless, skinless chicken breasts and add to a baking sheet lined with parchment. Bake until the internal temperature is 165 degrees Fahrenheit. Add slices of bacon to a separate parchment paper lined baking sheet and bake until crispy.
Make the Hard Boiled Eggs: while the chicken is cooking, start your hard boiled eggs. We love this method for hard boiled eggs that are easy to peel.
Prep the Salad Vegetables: wash and dry the lettuce leaves and chop or tear into bite size pieces. Chop up the other salad vegetables as well (cucumber, yellow pepper, cherry tomatoes, avocado, red onion).
Make the Dressing: add all the salad dressing ingredients to a mason jar and shake to combine.
Assemble the salad: Add all of the salad components together in a large serving bowl or platter OR divide salad ingredients into individual bowls for serving.

Nutrition