Cobb Club Salad
Beat the summer heat by making this club salad for dinner! This high protein meal has grilled chicken, bacon, eggs, and a tangy vinaigrette.
Servings: 4
Calories: 537kcal
Ingredients
For the salad
- 12 ounces boneless skinless chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 6 cups chopped romaine lettuce
- ½ cup cherry tomatoes halved
- ½ small red onion thinly sliced
- 4 slices cooked bacon crumbled
- 2 hard boiled eggs sliced
- 1 avocado peeled, pitted, and sliced
- ½ cup blue cheese crumbles or feta (for a milder flavor)
For the dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar or white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon honey
- 1 small garlic clove finely minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat a grill to 375°F. or use a grill pan set over medium heat. Coat the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Grill for about 6-7 minutes per side, until cooked through to an internal temp of 163℉). Remove grilled chicken from the heat and transfer to a cutting board to rest for 5 minutes before slicing. *During the rest time, the chicken will continue to cook, and the internal temperature will increase to a food-safe 165℉.
- Meanwhile, In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Worcestershire sauce, honey, garlic, oregano, salt, and black pepper until well combined. Set aside.
- Arrange the chopped romaine on a large serving platter or in salad bowls. Top with grilled chicken slices, tomatoes, red onion, crumbled bacon, sliced eggs, avocado, and blue cheese.
- Drizzle with the dressing and toss lightly before serving.
Notes
- To save time, use rotisserie chicken or prepared grilled chicken tenders/strips.
- If prepping this recipe ahead, store all the toppings in separate containers, then assemble just before eating. The dressing can be made ahead and stored in the fridge for up to a week.
- Romaine lettuce is traditional, but mixed greens, butter lettuce, and baby spinach all taste great in the salad.
- To make it more kid-friendly, feel free to omit the red onion. You could also serve it with healthy ranch dressing instead of vinaigrette.
Nutrition
Serving: 3 cups | Calories: 537kcal | Carbohydrates: 12g | Protein: 30g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 651mg | Potassium: 955mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6846IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 2mg
