Chopped Cobb Salad

We serve this tasty Cobb salad both day and night with our buttermilk ranch or red wine vinaigrette dressing.

Cobb salad is one of America’s most iconic ‘composed salads’—meaning it’s typically presented with ingredients arranged in separate rows. But thanks to its variety of bright and colorful veggies, the salad makes for a beautiful presentation before and after tossing!

Tomatoes play a big role in this recipe. If you’re working with fruit that’s not quite ripe, you’ll want to toss them with a pinch of salt first and let them sit in a mesh strainer for up to 10 minutes. This will really boost their natural flavor!

chopped Cobb salad recipe

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

A classic Cobb salad is the perfect way to use up those breakfast leftovers! Make this recipe for a delicious light lunch or dinner.

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Ingredients

 

Yield: 6 servings

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• 1 head iceberg lettuce, or romaine lettuce, cored and chopped
• 1/2 cup blue cheese crumbles
• 6 strips bacon, thick-cut, cooked crisp and coarsely chopped
• 3 eggs, hard-boiled, peeled
• 1 cup grape tomatoes, cut in half
• 1/2 English cucumber, cut into ½" cubes
• 1 1/2 cups chicken breast, cooked, shredded or diced (1 large breast)
• 1 avocado, cut into ½" cubes
• kosher salt and black pepper, to taste
• 1/2 cup salad dressing, such as ranch or red wine vinaigrette

Instructions

 

• Add the chopped lettuce to a large platter or salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, chicken, and avocado on top of the lettuce for a beautiful presentation. The bacon, eggs, and chicken should be cooked ahead of time and served chilled or at room temperature for this salad.
• Just before serving, toss salad to combine. You may add dressing and toss once again to coat, or serve individual portions of the tossed salad with dressing, or a variety of dressings on the side. Season lightly with salt and fresh cracked pepper and enjoy!

Notes

Traditional Cobb salads are made with blue cheese but you can always substitute feta or Gorgonzola if you like cheeses that aren’t quite as bold.

Author: Cheryl Najafi

Course: lunch

Calories: 381kcal, Carbohydrates: 9g, Protein: 25g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Cholesterol: 170mg, Sodium: 861mg, Potassium: 369mg, Fiber: 3g, Sugar: 4g

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