BENEFITS OF COBB SALAD
You get plenty of protein, healthy fats, fiber, and vitamins all in one bowl. Cobb salad originates from southern California dating back to the 30s, and I think it definitely says something that it has stuck around so popularly since that time. I often see it on restaurant menus, and it’s one of my staples at home.
Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- ¾ cup blue cheese, crumbled
- 1 avocado – peeled, pitted, and diced
- 3 green onions, chopped
- 1 (8 ounces) bottle Ranch-style salad dressing
- Step 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Step 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Step 3 Divide shredded lettuce among individual plates.
- Step 4 Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in a row on top of the lettuce.
- Step 5 Drizzle with your favorite dressing and enjoy.
Per Serving:525 calories; protein 31.7g 63% DV; carbohydrates 10.2g 3% DV; fat 39.9g 61% DV; cholesterol 179.1mg 60% DV; sodium 915.2mg 37% DV.