Layered Cobb Salad

Cut prep time for this favorite with precooked chicken from your supermarket's meat department or salad bar. Prep: 20 minutes.

Yield: Makes 6 servings (Serving size: about 2 3/4 cups salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 18g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 18g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 103mg
  • Iron: 2mg
  • Sodium: 646mg
  • Calcium: 109mg


  • 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. 1. Remove shells from eggs and dice 2 of the eggs. Discard yolks from remaining 2 eggs and chop the whites; set aside.
  2. 2. In a large glass bowl, layer ingredients, beginning with lettuce, then chicken and next 5 ingredients (through bacon).
  3. 3. Drizzle dressing over salad, and sprinkle with freshly ground pepper, if desired.
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