Salad truly makes the ultimate meal. Made with the right ingredients, it can leave you feeling full and energized. This Fresh Cobb Salad recipe is a lovely medley of fresh ingredients. The salad greens pair perfectly with the salty blue cheese and crunchy bacon bits.
Loaded with healthy fats and protein, this salad will keep you satisfied and give you the energy you need to get through your day. We’ve added avocado to this salad for an extra punch of healthy fats. With twice as much energy per calorie, compared to carbs, healthy fats are a key component in feeling full and eliminating blood sugar spikes. Say goodbye to those pesky cravings!
To top it off, we are in love with the simplicity of this salad dressing recipe. Most ingredients you can already find in your fridge and it only takes a few minutes to prepare. As an added bonus, it keeps well in the fridge, so feel free to double up the recipe.
This recipe is perfect for meal prep if you prefer to make your meals ahead of time. Many of the ingredients you can make ahead and use in many different meals throughout the week -like the hard boiled eggs, chicken, and bacon. When you’re low on time mix up this salad with your pre-made dressing and you have a 5-minute meal!
If you like this recipe, you will love our Bread-Less Cucumber Sandwiches!
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servings
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- 1 cup olive oil extra virgin
- 1/2 cup red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tsp stevia
- 2 garlic cloves minced
- 2 medium heads of romaine lettuce chopped
- 3 lbs chicken breasts skinless, cooked,cooled,chopped
- 2 lbs bacon cooked, cooled, crumbled
- 8 oz blue cheese crumbled
- 6 hard boiled eggs cooled, chopped
- 2 tomatoes diced
- 1/4 cup fresh chives snipped fine
- 1/4 cup red onion finely chopped
- 2 avocados peeled, pitted, diced
Ingredients
Dressing
Cobb Salad
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- Cook chicken, bacon and eggs. Cool completely and prepare as described above. Set aside.
- Layer all prepared ingredients, except for the avocados, lemon juice and dressing, in a glass 9×13 cake pan in the order listed above.
- Cover cake pan tightly with a lid or foil and refrigerate until ready to serve.
- Just prior to serving, peel, pit and chop the avocados. Toss with the lemon juice so they stay green longer.
- Divide the cake pan salad into 6 or 8 servings plate salad portions. Scatter the avocado chunks on top of the individual servings.
- Top with homemade salad dressing and enjoy!