Chicken Cobb Salad

Photo: Lee Harrelson; Styling: Leigh Ann Ross

Bacon, blue cheese, avocado, and chicken are all ingredients in the classic Cobb salad. Serve with a chilled summer soup or sandwich for a light and refreshing meal.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 27%
  • Fat: 8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 37.9g
  • Carbohydrate: 8.9g
  • Fiber: 3.7g
  • Cholesterol: 99mg
  • Iron: 2.6mg
  • Sodium: 606mg
  • Calcium: 89mg

Ingredients

  • Cooking spray
  • 1 1/2 pounds skinless, boneless chicken breast cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/3 cup diced peeled avocado
  • 2 tablespoons sliced green onions
  • 1/3 cup fat-free Italian dressing
  • 2 tablespoons crumbled blue cheese
  • 1 bacon slice, cooked and crumbled

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
  2. Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
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