cobb salad recipe

The Best Cobb Salad Recipe will never let you down! This salad is absolutely LOADED with treasure ingredients (you know, the ones you&#039;re always hunting for) like chicken, bacon, hard boiled eggs, and cheese. Plus 2 dressing recipes to try!

Loaded Cobb Salad Recipe with Chicken and Bacon!

eggs (older eggs are best)

romaine lettuce

watercress (or Spring Mix salad)

onions

tomatoes

Roquefort cheese (or gorgonzola or blue cheese)

bacon (cooked until crisp)

chicken breast* (or chicken tenders)

salt

pepper (for seasoning chicken)

smoked paprika

olive oil (for searing chicken)

butter (for searing chicken)

avocados

mayonnaise

Dijon mustard (or yellow mustard,

honey

lemon juice (from 1 large lemon)

pepper

garlic

Start by boiling the eggs. Fresh eggs are harder to peel than older eggs, so use the ones at the back of the fridge. I actually like to steam my eggs rather than boil them (it makes them even easier to peel). Bring water to a boil in a saucepan, then steam the eggs in a basket over the boiling water for 11 minutes, covered with a lid the whole time. Prepare an ice bath (water and ice in a bowl). Add eggs to the ice bath immediately. If you don&#039;t have a steam basket: Place eggs in an empty pot, cover with water, bring to boil over high heat. Once it boils, remove the pot from heat, cover with lid, and set a timer for 8 minutes. Immediately remove to an ice bath so that they stop cooking. Once cool, peel the eggs and halve or slice them. Sprinkle with salt and pepper.

Make the dressing. Skip this step if you are use store bought dressing! The Red Wine Vinaigrette recipe is in the notes.

For the Honey Mustard Dressing: Add all ingredients to a blender and pulse until smooth. I squirted Dijon mustard into my 1/3 measuring cup until it was about halfway full, then filled the rest with yellow mustard. You can use just one kind or both! This makes 1 cup of dressing.

If you are baking your bacon (which I highly recommend), start that process now before prepping your veggies. See this post for How to Bake Bacon for all the details. Chop the bacon into bite sized pieces once it&#039;s cooked. Set aside and keep warm.

Prep your veggies and cheese. Rinse and dry all the lettuce. Do you have a salad spinner? I love mine, it makes salad-making way easier! I like to add in some spring mix if I don&#039;t have watercress (it&#039;s kind of hard to find??) Add all your greens to a large serving bowl.

Chop the green onions and add to the bowl with the lettuce. You can chop the whole bunch of green onions or just the green parts if you want your onion flavor more mild. Mix the green onions into the lettuce so it is evenly distributed. Adding onions and herbs to the lettuce and mixing (before adding other toppings) is one of my favorite tips for a super flavorful salad.

Slice or chop 6 tomatoes and set aside.

Crumble 6 ounces Roquefort cheese in a bowl and set aside.

If you are frying your bacon, chop the raw bacon into 1 inch pieces. Fry in a large 12 inch skillet over medium heat for 5-10 minutes until it is as crisp as you like. Remove to a paper-towel lined plate and set aside. Remove all but 1 tablespoon bacon grease (save that liquid gold and use it to make the Best Pancakes if you know what&#039;s good for you!)

Prepare the chicken. Use a sharp knife to slice each chicken breast or tender in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with pieces of chicken that are the same shape as a chicken breast, just thinner.

In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in.

Heat a 12-inch skillet over medium high heat for at least 3 minutes. When it is hot, add 1 tablespoon oil. Swirl to coat. The oil should shimmer right away. (If you are using leftover bacon grease, just heat the pan on medium high until it&#039;s very hot, probably more like 1-2 minutes. Bacon grease smokes faster than olive oil, so be careful. Get your chicken in the pan before any fat smokes.)

Sear the chicken. Carefully place the chicken in the pan. Once it touches the pan you can&#039;t move it, so arrange accordingly. Do not crowd the chicken. If your pan isn&#039;t big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.

Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it&#039;s not ready to turn.

Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with fat. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until the other side is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a plate and cover to keep warm. After 5-10 minutes of resting, slice or chop the chicken.

Chop or slice your avocados just before serving.

Assemble your salad. Arrange all the ingredients (except the lettuce) on a large platter, or serve each ingredient in a separate bowl. Allow guests to build their own salad, adding the lettuce to their plate first and then the toppings: eggs, tomatoes, cheese, bacon, chicken, avocado (and green onions if they aren&#039;t with the lettuce). Drizzle with Honey Mustard Dressing or Red Wine Vinaigrette &lt; recipe in notes.

Healthy Chicken Cobb Salad Recipe loaded with spicy greens, creamy avocado, boiled eggs, fresh tomatoes, corn, delicious grilled chicken, and topped with a sprinkle of blue cheese crumbles. So yummy! (Gluten Free)

Healthy Chicken Cobb Salad Recipe

chicken breasts (12 oz)

Tbsp oil

eggs

avocado

grape tomatoes

blue cheese, crumbled

lettuce

Grill the chicken breasts on the stove top for about 10-15 minutes on each side in your choice of oil.

While the chicken is cooking, hard boil the eggs by placing them in 1 inch of water and bringing to a boil.

Once the water is boiling, lower the heat and let simmer for about 10-12 minutes.

Remove the egg shells and cut the eggs into small pieces.

Slice the avocado and cut the tomatoes into halves.

Top each plate of lettuce with sliced or cubed cooked chicken, eggs, avocado, tomatoes, corn, and blue cheese crumbles.

Serve and enjoy!

This hearty cobb salad is loaded with crispy bacon, hard boiled eggs, blue cheese, avocado, and topped with a red wine vinaigrette! Prep it ahead for a fresh and healthy lunch or dinner!

Cobb Salad Recipe (Keto, GF, Meal Prep)

bacon

blue cheese (crumbled)

cherry tomatoes (leave whole)

cucumbers (sliced)

romaine lettuce (washed, torn & dried)

red wine vinegar

extra virgin olive oil

dijon mustard

salt & pepper

avocado (sliced)

green onions (chopped)

Bacon

Cook bacon - in a frying pan, in the oven, or in the air fryer. Set aside to cool and cut into small pieces.

Eggs

Cook eggs - in an Instant Pot or on the stove. Allow to cool. Peel &amp; cut into cubes.

Vinaigrette

Vinaigrette - Prepare red wine vinaigrette and toss all veggies in the dressing.

Assemble

Assemble - Divide the romaine lettuce, avocado, cucumber, and tomatoes between four bowls. Top with the bacon, hard boiled egg, blue cheese, and chives if desired.

To serve immediately

Prep

Using a multi-compartment container, keep the veggies separate from the dressing (use a condiment container for the dressing). Keep the eggs whole with the shell on, for best storage. Omit avocado or leave off until ready to serve. Keep in the fridge in an airtight container for up to 4 days. Toss all ingredients together just before serving and enjoy!

For meal prep

This healthy Mediterranean Cobb Salad, full of veggies, bacon, avocado, and eggs, is a satisfying, high-protein summer salad that you can throw together in just 15 minutes.

Mediterranean Cobb Salad

baby spinach leaves

spring mix lettuce, (or torn romaine lettuce)

(cooked

hard boiled eggs, (diced)

Roma tomatoes, (diced (you can also use cherry tomatoes))

avocado, (peeled, pit removed, and diced)

feta cheese

black olives, (thinly sliced)

yogurt

milk, (or use lemon juice, olive oil,

garlic, (finely minced)

fresh parsley, (finely minced)

salt and fresh ground pepper, (to taste)

In a large salad bowl, combine spinach and lettuce; top with crumbled bacon, diced eggs, tomatoes, avocado, cheese and olives.

In a separate mixing bowl, whisk together the yogurt, milk, garlic, parsley, salt and pepper. Taste the dressing and adjust accordingly. If you need to thin out the dressing, whisk in a bit more milk, or lemon juice, or olive oil.

Drizzle dressing over salad and serve!

Cobb salad is a classic American salad with chicken, bacon, hard boiled eggs, tomatoes, avocado, lettuce and blue cheese. Watch how I quickly assemble it in the video above!&nbsp;

Cobb Salad

chicken breast

romaine and green leaf lettuce (roughly chopped)

cherry or grape tomatoes (halved)

blue cheese crumbles

Greek Salad Dressing

chopped chives, salt and pepper (for garnish)

Hard-boil your eggs. See my post on how to perfectly hard-boil an egg.&nbsp;

Cook your bacon in the oven. See my post on how to cook bacon in the oven.

Season your chicken and bake in the oven until cooked through. See my meal prep video for how I like to season and bake chicken breasts.&nbsp;

While your eggs, bacon and chicken are cooking, make the Greek Salad Dressing.

To assemble the salad, place the lettuce in a large bowl and top with the tomatoes.

When your eggs, bacon, and chicken are cooked and cooled, chop them into bite size pieces and add to your bowl of lettuce.

Slice up the avocado and add it to your bowl along with the crumbled blue cheese.&nbsp;

Add the red wine vinaigrette (also known as Greek Salad Dressing), toss and enjoy!

https://content.jwplatform.com/videos/Rr6UfThP.mp4

Cobb salad is a classic American salad with chicken, bacon, hard boiled eggs, tomatoes, avocado, lettuce and blue cheese. I'm such a fan of this salad as it's easy, wholesome, filling and naturally gluten-free.

These mason jar cobb salads are perfect for your healthy lunch meal prep routine.  They're the perfect balance of protein, healthy fats, and fiber.

Mason Jar Cobb Salads | Healthy Lunch Ideas

Lettuce,

Eggs,

Breasts,

Turkey Bacon

C. Cherry Tomatoes, halved

C. Cucumber, chopped

Red Onion, diced

Avocado

Glass Mason Jars

C. Homemade Avocado Mayo (or store-bought avocado mayo (Chosen Foods or Primal Kitchen))

tsp EACH of Dried Dill and Garlic Powder

tsp EACH of Dried Parsley, Dried Chives, and Onion Powder

White Pepper

Lemon

Tbsp

Season chicken breasts to your liking.  I used sea salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning.  Bake at 375 F. for about 25 minutes or until done.  Or, pressure cook the chicken on high for 12 minutes.  Once chicken is done, shred it with a fork.

Boil eggs for 10 minutes.  Once done, peeled them and roughly chop them up.  Cook turkey bacon in a skillet over medium heat until done.  Then, cut into bite size pieces.

Prepare all the vegetables.  Chop/slice the tomatoes, cucumber, onion, and lettuce.

Add all salad dressing ingredients to a bowl and whisk until fully combined.

To assemble each mason jar, add in this order:  2 Tbsp of salad dressing (in each container), cherry tomatoes, cucumber, onion, boiled egg, shredded chicken, turkey bacon, and lettuce.  Add a lid and store containers in the fridge until ready to serve.

When ready to serve, dump all of the contents in the jar into a bowl.

Toss to combine, add avocado slices, and enjoy!

https://www.youtube.com/watch?v=aV5g4QULIjQ

Today, I'm meal prepping these high protein mason jar cobb salads for the week!  With the salad in a jar method, you can meal prep your healthy salads up to 4-5 days in advance without them getting soggy.  This method is a game changer when meal prepping individual salad recipes!  You can use this method with pretty much any type of traditional salad recipe.  And, they're perfect to work into your healthy lunch meal prep routine.  xoxo Kayla

► PRINT MASON JAR COBB SALAD RECIPE HERE:  https://feelinfabulouswithkayla.com/2023/07/15/mason-jar-cobb-salads-healthy-lunch-ideas/

► Recipes Mentioned In This Video:
Dairy Free Ranch Dressing:  https://feelinfabulouswithkayla.com/2021/07/03/dairy-free-ranch-dip/
Homemade Avocado Oil Mayonnaise:  https://feelinfabulouswithkayla.com/2023/04/26/homemade-mayonnaise-recipe/

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★ ITEMS USED IN THIS VIDEO:
Quart Size Mason Jars (32oz):  https://amzn.to/3JX5PuW
24 oz Mason Jars (also a good size for mason jar salads):  https://amzn.to/3NOBq3b
Ninja Foodi All-In-One:  https://amzn.to/44ICRXJ

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Favorite Non-Toxic, Non-Stick Cookware Set:  https://amzn.to/3K08ALQ
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My Striped Apron:  https://rstyle.me/cz-n/fu4ifgcd2kx

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Music:
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Disclaimer:  Statements made in this video are for informational & educational purposes only and are the opinion(s) of Kayla Chandler.
This video is not sponsored.

#mealprep #mealprepideas #saladrecipes

MASON JAR COBB SALADS | High Protein Lunch Meal Prep Ideas for Salad Recipes!

Inspired by a Cobb salad but WAY better, the Jennifer Aniston salad is filling, fresh, and flavorful, making it perfect for weekday lunches!

Jennifer Aniston Salad

olive oil

Italian seasoning

black pepper

chickpeas

white wine vinegar

lemon juice

garlic (, minced)

parsley

basil

oregano

iceberg lettuce

Roma tomatoes (diced)

salami

turkey bacon (cooked to crispy and chopped)

pecorino Romano cheese

Italian Seasoning

Lemon Juice

White wine vinegar

Preheat the oven to 400°F and line 2 baking sheets with parchment paper (one will be for the chickpeas).

Rub the chicken breast with olive oil and season with Italian seasoning, salt, and pepper. Place the seasoned chicken on one of the prepared baking sheets.

Bake for 20-25 minutes or until a meat thermometer inserted into the thickest part reads 165°F.

Allow the chicken to rest for 5 minutes before slicing. Set aside.

For the chicken:

Drain the canned chickpeas, rinse, and pat them dry.

Toss the chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast the chickpeas for 25 minutes or until crispy and golden brown. Give the chickpeas a stir halfway through the baking time. Remove from the oven and set aside.

For the toasted chickpeas (toast the chickpeas while you roast the chicken):

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, chopped parsley, dried basil, and dried oregano until well combined. Set aside.

To make the dressing (make the dressing while the chicken and chickpeas are in the oven):

In a large salad bowl, combine the chopped iceberg lettuce, diced Roma tomato, chopped salami, chopped turkey bacon, sliced roasted chicken breast, and toasted chickpeas.

Drizzle the Italian dressing over the salad and toss gently to coat all the ingredients evenly.

Serve garnished with grated Pecorino cheese.

To assemble the salad:

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