I had a craving for Cobb salad this week and got a great recipe from Smitten Kitchen which I modified slightly! This recipe was enough for two Cobb salads and was absolutely delicious!
gluten-free, grain-free, soy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 1 head romaine lettuce
- 1 chicken breast (seasoned, grilled, and chopped)
- 2 hard boiled eggs, chopped
- 1 tomato, chopped
- 4 slices turkey bacon, cooked and chopped
- 1 avocado, cubed
- 1 cup blue cheese (I used feta instead because I like it more)
- 1 green onion, chopped
- 2 Tbsp fresh parsley, chopped
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1/4 red wine vinegar
- 1 Tablespoon lemon juice
- 3/4 tsp dry mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp sugar
- 1 garlic clove, minced
- salt and pepper to taste
Mix ingredients for dressing and refrigerate while preparing rest of the salad. Most of the preparation for this salad can be done in advance to save time – with the exception of cutting the avocado which will turn brown from oxidation and should be cut right before serving. Arrange lettuce on a plate. Cover with toppings: avocado, bacon, cheese, tomato, chicken, and egg (or mix all ingredients together in a large bowl). Sprinkle with green onion, parsley, and freshly cracked pepper. Drizzle dressing over salad and enjoy!
If I have a salad for dinner, it’s got to have all the fixin’s or else I find myself hungry an hour later. This salad is a the perfect mix of protein, healthy fat, and fiber to keep me full to the end of the day!