ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Layered Cobb Salad

Photo: Anna Williams
Yield Makes 6 servings (Serving size: about 2 3/4 cups salad)
Cut prep time for this favorite with precooked chicken from your supermarket's meat department or salad bar. Prep: 20 minutes.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.