OH MY COBB! This salad has to be one of my favorites. Bacon, blue cheese, avocado . . what is there NOT to love?
I mean I guess if you don’t like blue cheese, or avocado, or bacon then this salad isn’t really your jam. BUT this is totally my jam. One of my absolute favorites to be honest, but I wouldn’t ever order it out because you cannot control how much is put on the salad. And let’s be honest, too much of a good thing can be bad – yes, even bacon and blue cheese!
Tonight we used this chicken recipe for our salads and it was the perfect addition! It gave the Cobb salad the extra little crunch without being greasy, fried chicken. Baking the chicken is a great alternative to cut down the calories and fat if you are watching your intake. I sprayed the tops of the chicken with a teensy bit of olive oil as well as the grate it baked on in the toaster oven. While the chicken is baking, you are able to cut and prep the rest of your salad and/or make your dressing.
With a Cobb salad, you can dress it with any vinaigrette or dressing you wish! I chose to make my favorite honey mustard dressing. It is a super simple recipe that is a much healthier alternative to a bottled dressing! I posted the dressing recipe below, as well.
Making a Cobb Salad at home will help control the amount of each ingredient on the salad.
- 1 1/2 cups salad greens (kale, baby spinach, etc)
- 4 oz. chicken breast cooked & chopped
- 2 slices bacon cooked & chopped
- 1/4 avocado chopped
- 1/2 red pepper sliced
- 1/4 onion sliced
- 8 grape tomatoes halved
- 1/2 oz blue cheese crumbles
- 2 tbsp your favorite dressing
Lay salad greens on a big plate. Add other veggies (peppers, onions, grape tomatoes). Add cut chicken, bacon, avocado, and blue cheese crumbles. Dress salad with your choice of dressing.