Recipe: Skinny Cobb Salad

| Recipe Index

If you're worried about a salad not being substantial enough to make a meal, give this one a try! We've got chicken, eggs and bacon, along with a bunch of other goodies on this little plate of lettuce to fill you up! But, don't worry, this isn't a calorie-buster! We keep it skinny with tukrey bacon and low-calorie dressing. All together, this guy comes in at 352 calories! To save a little time the day of, boil the eggs and cook the chicken the night before. If you’re looking for a super tender shredded chicken recipe, try our Skinny Shredded Chicken.

skinny cobb salad

skinny cobb salad

Here's how to hard-boil those eggs!

skinny cobb salad

Pro tip: To save time, feel free to use a rotisserie chicken or a seasoned grilled chicken breast. However, the nutrition is calculated only for poached chicken with no added fat.

skinny cobb salad

Skinny Cobb Salad

Prep time: 20 minutes

Cook time: None

Yield: 4 servings

Serving size: 2½ to 3 cups (¼ of recipe)

Ingredients

1 (12-ounce) bag baby spring mix (about 12 cups)

2½ cups cooked chicken breast, shredded or sliced (about 1 pound raw chicken)

2 hard-boiled eggs, [diced|https://www.skinnymom.com/how-to-hard-boil-an-egg-video/]

3 slices turkey bacon, cooked and chopped

1 small cucumber, sliced

1 cup diced fresh tomato

1 avocado, [peeled|https://www.skinnymom.com/how-to-open-and-peel-an-avocado/] and thinly sliced or diced

½ cup light ranch dressing

Instructions

    If starting with raw chicken: Place the chicken in a pot large enough to hold it, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.

    When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken until the internal temperature of the thickest part of the breast reads 165℉, 10-15 minutes.

    Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside to use in the salad.

    To assemble: Layer the spring mix and the rest of the ingredients in a large serving bowl, and drizzle the dressing on top. Another way to serve this salad would be to individually assemble 4 salad bowls, each getting ¼ of the salad (about 2½ to 3 cups of spring mix per person) and 2 tablespoons of dressing.

Nutrition Information

Per Serving: (2½ to 3 cups (¼ of recipe))

Calories: 352

Calories from fat: 173

Fat: 19g

Saturated Fat: 4g

Cholesterol: 170mg

Sodium: 787.25mg

Carbohydrates: 19g

Fiber: 5g

Sugar: 8g

Protein: 28g

SmartPoints: 10

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.

Join the Conversation

Show comments