Healthy Chicken Cobb With Avocado Salad
I’ve been making this Chicken Cobb Salad Recipe for YEARS and it’s still one of my favorite quick and easy meals! It’s flavorful, balanced in textures, and SO good. And as a busy mom of 3, I love that I can make it in under 40 minutes! With tons of veggies and 43 grams of protein, this Cobb salad is healthy, high protein, and perfect for the entire family.
Servings 4 Servings
Calories 592kcal
Equipment
Ingredients
- 1 pound chicken breasts thinly sliced
- 1 Tablespoon avocado oil
- 1 1/2 Tablespoons all-purpose seasoning 1 tsp salt, 2 tsp garlic, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp pepper
- 4 large eggs
- 6-8 slices bacon or more!
- 1 large avocado
- 2 cups grape tomatoes, halved
- 1 cup frozen corn
- 1/2 cup crumbled feta or blue cheese
- 6-8 cups chopped romaine or crispy lettuce of choice
- finely chopped chives optional, to taste
Healthy Ranch Dressing
- 1/4 cup plain Greek yogurt
- 1-2 Tablespoons milk adjust to thickness
- 1/4 teaspoon onion
- 1/4 teaspoon garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dill
- 1 teaspoon freshly chopped parsley
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees F and prep a baking sheet with two sheets of parchment paper.
- Add the avocado oil to a grill pan or cast-iron skillet over medium-high heat.
- Sprinkle the chicken breasts with seasoning and grill on the stove top for about 10-15 minutes on each side in your choice of oil.
- Meanwhile, place the bacon on a baking sheet with 2 sheets of parchment paper and cook in the oven for about 20 minutes (or until crispy).
- While the chicken is cooking, hard boil the eggs by placing them in 1 inch of water and bringing to a boil. Lower the heat and let simmer for about 7-8 minutes.
- Remove the egg shells and cut the eggs into small pieces.
- Once the chicken is done cooking, set it aside and sauté the corn in the same pan (just until warm).
- Pat the cooked bacon slices dry and cut into small bits.
- Slice the avocado and cut the tomatoes into halves.
- Top each plate of lettuce with sliced or cubed cooked chicken, eggs, bacon bits, avocado, tomatoes, corn, and feta crumbles.
- Whisk together the healthy ranch dressing ingredients and drizzle over each salad.
- Serve & enjoy!
Notes
- Save time by pre-cooking the chicken or using rotisserie chicken!
- I like to bake the bacon on two sheets of parchment paper for an easy cleanup method.
Nutrition
Serving: 4Cups | Calories: 592kcal | Carbohydrates: 26g | Protein: 43g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 298mg | Sodium: 841mg | Potassium: 1401mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7339IU | Vitamin C: 23mg | Calcium: 278mg | Iron: 5mg