Cobb salad
40 min · 52 g protein · 451 cals / serving
The Hollywood classic in tidy rows over crisp romaine: juicy grilled chicken, hard-boiled eggs, crumbled bacon, avocado, cherry tomatoes and sharp blue cheese, with a creamy red wine and Dijon dressing to toss it all together at the table.
Ingredients
Salad
- 1 1/2 lb chicken breast
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3 large eggs
- 4 slices, cooked crisp bacon
- 3 hearts romaine lettuce, chopped
- 3 cups cherry tomatoes, halved
- 1 small avocado, diced
- 1/4 cup crumbled blue cheese
- 2 tbsp chopped fresh chives
Dressing
- scant 1/2 cup nonfat Greek yogurt
- 2 tbsp red wine vinegar
- 2 tsp olive oil
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 small clove garlic, grated
- 1/2 tsp black pepper
Steps
- Rub the chicken with the oil, paprika, garlic powder and salt. Grill or pan-sear over medium-high heat 5–6 minutes a side, until the thickest part reaches 165°F. Rest 5 minutes, then slice or dice.
- Lower the eggs into boiling water and cook 9 minutes, then cool in ice water, peel and quarter.
- Crumble the cooked bacon.
- Whisk the dressing ingredients together until smooth and season with salt.
- Spread the romaine on a large platter and arrange the chicken, eggs, bacon, tomatoes, avocado and blue cheese in rows across it. Scatter with chives and bring it to the table with the dressing to toss just before eating.
Good to know
Can I meal-prep it?
Keep the chicken, eggs, tomatoes, bacon and cheese in separate containers for up to 3 days, and cut the avocado and dress the salad only when you eat it.
No blue cheese fans?
Crumbled feta (about the same score) or a sharp white cheddar keeps the salty bite. The dressing also takes 1 tbsp of the blue cheese stirred in, if you love it.
Alternative
Per
- Calories
- 94
- Protein
- (47%)
- 11 g
- Fat
- (42%)
- 4 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 128 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1806 kcal goes into the pot and 2082 g of ingredients comes out as about 1920 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.