This hunger-busting Cobb Salad is bursting with fresh vegetables and protein-rich chicken, hard-boiled eggs, creamy avocado and smoky crumbled bacon. It is topped off with a simple homemade Blue Cheese vinaigrette which has all the delicious flavor of a traditional Brown Derby Cobb Salad, but with fewer calories and less saturated fat!
- ½ pound boneless skinless chicken breast
- 4 large eggs
- 3 tablespoons red wine vinegar
- 1 tablespoon minced shallot, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or sugar
- ½ cup extra-virgin olive oil
- ½ cup crumbled blue cheese, such as Roquefort
- ½ teaspoon salt, optional
- 8 cups mixed baby greens and chopped Romaine lettuce* See note
- 4 slices crisp cooked bacon, see tip
- 1 cucumber, cut in half and sliced
- 1 ripe avocado, diced
- 2 cups chopped tomatoes or halved cherry tomatoes
- Freshly ground pepper to taste
- Place chicken in a large saucepan and cover with water. Add a generous pinch of salt. Bring to a simmer over high heat. Reduce heat to medium-low and continue simmering until the chicken is no-longer pink in the center, 12 to 16 minutes (depending on thickness.) Transfer to a cutting board and cut into bite-sized cubes and let cool 10 minutes.
- Meanwhile, place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil for 10 minutes. Then remove from the heat, drain and then run cool running water over the eggs for several minutes until cool enough to handle. Peel and dice.
- Whisk vinegar, shallot, mustard and honey in a medium bowl. Whisk in olive oil. Stir in cheese and mash slightly to incorporate into the dressing. Taste and add salt if desired.
- Arrange the salads on four large plates: Layer greens and lettuce onto the plates. Top with eggs, bacon, cucumber, avocado, chicken and cherry tomatoes.
- Re-stir the dressing just before drizzling over the salads, dividing evenly. Season with freshly ground pepper.
Traditional Cobb salads are made with a blend of lettuces including watercress and endive. Though it is not strictly authentic, we find it easier to buy a bag of mixed baby greens and mix it with chopped hearts of Romaine.
To cook the bacon:
Layer the bacon between four sheets of paper towels on a large microwave-safe plate. Microwave for 3 to 4 minutes.
How To Make Lower In Calories
While a creamy dressing is not authentic if you swap our Greek Yogurt Blue Cheese Dressing in for the vinaigrette dressing you will save 211 calories per serving! You can also remove the egg yolk to save an additional 30 calories each. With both of these changes, your salad will be 334 calories.
A Note On Sodium
Some blue cheeses are saltier than others. So omit the salt to begin, and taste the dressing. You may not need any added salt. The nutrition facts are shown without the added salt.
- Serving Size: 1 salad
- Calories: 575
- Sugar: 6 g
- Sodium: 578 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 25 g