Classic Cobb Salad
This easy to make Classic Cobb Salad is loaded with all the best salad toppings. Add your dressing of choice and you have a fantastic lunch!
Servings: 1 salad
Ingredients
- 3 strips bacon
- 1 boneless, skinless chicken breast
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes
- 1/2 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing)
Instructions
- 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. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest.
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken. Crumble blue cheese and place next to bacon.
- 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 soddy within a few hours.
Nutrition
Calories: 1176kcal | Carbohydrates: 31g | Protein: 65g | Fat: 88g | Saturated Fat: 23g | Cholesterol: 534mg | Sodium: 2292mg | Potassium: 2119mg | Fiber: 11g | Sugar: 17g | Vitamin A: 4180IU | Vitamin C: 39.5mg | Calcium: 391mg | Iron: 4.6mg
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