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
My Notes

Only you will be able to view, print, and edit this note.

Add Note