Layered Cobb Salad

Layered Cobb Salad Recipe
Photo: Anna Williams
Cut prep time for this favorite with precooked chicken from your supermarket's meat department or salad bar. Prep: 20 minutes.


Makes 6 servings (Serving size: about 2 3/4 cups salad)

Nutritional Information

Calories 271
Fat 18 g
Satfat 4.5 g
Monofat 6 g
Polyfat 1 g
Protein 18 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 103 mg
Iron 2 mg
Sodium 646 mg
Calcium 109 mg


4 hard-cooked large eggs
10 cup shredded red leaf lettuce leaves
1 cup chopped cooked chicken breast, cut into bite-size pieces
1 pint grape or cherry tomatoes, halved
2 chopped seeded peeled cucumbers
1 diced peeled avocado
1/2 cup crumbled blue cheese
1/3 cup real bacon crumbles (in the salad-dressing aisle)
2/3 cup prepared reduced-fat vinaigrette
Freshly ground black pepper (optional)


1. Remove shells from eggs and dice 2 of the eggs. Discard yolks from remaining 2 eggs and chop the whites; set aside.

2. In a large glass bowl, layer ingredients, beginning with lettuce, then chicken and next 5 ingredients (through bacon).

3. Drizzle dressing over salad, and sprinkle with freshly ground pepper, if desired.

June 2007