This modified classic cobb salad is portioned with just the right amount of each ingredient to make a quick, healthy and nutritious, protein-packed meal.
I recently returned from a two week hiking trip in Utah. It was super fun, very physically active and unbelievably hot! You won’t hear me complaining about the heat, though. I absolutely love summer – the hotter the temperature, the better.
Though we prepared a few home-cooked meals while we were away, my diet consisted of a lot of convenience foods. That’s because we were hiking. I relied on things that could be packed and carried with me, like bars, trail mix, fresh fruits, jerky and sandwiches. Those foods are perfect for hiking, but I couldn’t wait to get back to my kitchen.
I was praying that my herbs and tomato plants would still be alive. And, thanks to my kind neighbor, who cared for them while we were gone, they are still thriving! I couldn’t wait to eat use them in my own recipes.
What Is A Cobb Salad?
The first meal on my menu was a cobb salad. I saw a woman eating one while I was away, and I had been thinking about it ever since.
A cobb salad is a full meal in itself. It’s known for its various protein toppings – grilled or baked chicken, hard-boiled eggs, bleu cheese and crumbled bacon, which all sit on a bed of mixed greens. Traditional cobb salads are also topped with diced tomatoes, avocado, onion and drizzled with a vinaigrette dressing.
Is A Classic Cobb Salad Healthy?
Salads are typically perceived as a health food, but that’s not always the case. A traditional cobb salad includes a variety of nutrient-rich foods, but it has some super high fat ingredients, too. The fat from the bacon, bleu cheese, avocado and salad dressing drive up the calorie count very quickly. Before you know it, you’ve eaten over half of your calorie needs for the day, in one meal.
I realize not everyone cares about calories or grams of fat, but I do. Most of the clients I work with do, too. Maintaining a healthy weight, when your daily calorie requirements are not super high, means it’s important to pack as much nutrition into your meals. That means paying attention to what, and how much, of each ingredient is used to prepare your meals.
That’s why my recipes include healthier recipe modifications. I can eat more delicious food, get more nutrition, but with fewer calories. It a win-win!
A Healthy Twist On Traditional Recipes
This cobb salad recipe is only slightly modified from traditional recipes. I substituted Parmesan cheese for the Bleu cheese, since I don’t like bleu cheese, and I was careful with the portion sizes of each ingredient. It still includes the four main protein sources and has the typical toppings.
To make this modified cobb salad, you’ll need to cook the protein options first. Grill or bake the chicken breast, and hard-boil the eggs in advance. You’ll also need to pre-cook the bacon. While those ingredients are cooking, you can clean, cut and dice the vegetables and other ingredients.
I used a store-bought dressing for this cobb salad, but if you prefer to make your own, make that in advance, too. Once those ingredients are cooked, you are ready to assemble the salad.
Combine the salad greens in a bowl. I used Romaine and endive, but you can also mix in Iceberg, watercress or other green of choice. Top the greens with all of the other ingredients, then drizzle with light dressing.
If you like this modified cobb salad, you might also like some of my other popular salad recipes. My healthier chicken Caesar salad, my salmon and roasted asparagus salad or my tri-colored tomato and asparagus salad.
Modified Cobb Salad
- 2.5 cups Romaine Lettuce
- 0.5 cups Endive, Chopped
- 4 ounces chicken, cooked and diced
- 1 slice bacon, crumbled
- 10 each cherry tomatoes, halved
- 1 each hard-boiled egg, sliced
- 1/2 ounce shaved Parmesan cheese
- 1/4 each avocado
- 2 tbsp Reduced-fat Balsamic vinaigrette dressing
- Cook chicken and clean and chop all vegetables before assembling salad.
- Combine Romaine land endive greens in a bowl, then top with ingredients.
- Drizzle with dressing
- Recipe makes: 1 salad
- Serving size: 1 salad
- Servings per recipe: 1
- Nutrition Facts (per salad): 520 calories, 19 g carbohydrates, 4 g fiber, 43 g protein, 30 g fat, 8 g saturated fat, 290 mg cholesterol, 470 mg sodium, 20% DV for calcium, 25% DV for potassium, 20% DV for iron, 6% DV for Vitamin D.