Recipes

Classic Cobb Salad

Valentina P

Difficulty

•

Time 20"

<20 Minutes Bacon Cheese Chicken Egg New american Salad Tomato

The secret to a great Cobb salad is twofold: the freshness of its ingredients, and the tangy vinaigrette. In this recipe, a quick 1-minute red wine vinaigrette brightens the robust flavors of the blue cheese and bacon. Drizzle that over a bed of crisp romaine and watercress, juicy chicken, tomatoes, and chives - and you have yourself the perfect Cobb salad.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

8 ounces cooked chicken breast (I used grilled)
1/2 large head romaine lettuce (or 1 small head)
1 bunch watercress
1 cup cherry tomatoes, halved
5 slices bacon
3 hard-boiled eggs, peeled and quartered
3/4 cup blue cheese, crumbled
3 tablespoons fresh chives, chopped Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup avocado or grapeseed oil
1/4 cup red wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon Worcestershire sauce

Instructions

Step 1: Whisk together all vinaigrette ingredients in a small bowl or jar until smooth. It should taste very tangy, but it will mellow out once combined with the salad ingredients.
Step 2: Wash and dry the salad greens. Chop the lettuces and chicken into bite-sized pieces.
Step 3: Cook the bacon slices in a frying pan until crisp. Crumbled the cooked bacon into pieces.
Serve: Use plates or a large platter and scatter the salad greens across the surface. Next, add rows of the hard-boiled eggs, diced chicken, crumbled bacon, tomatoes, and blue cheese. Scatter the chives on top, along with a bit of black pepper. Drizzle with the vinaigrette, to taste (and maybe a little leftover bacon grease if you dig it). Enjoy.

Nutrition

Serves 3
Calories Per Serving: 507			DAILY VALUE %
Total Fat 37g	58%	Protein 35g	69%
Total Carbohydrate 7g	2%	Net Carbohydrate 6g
Fiber 1g	5%	Potassium 338mg	10%
Vitamin A	50%	Vitamin C	26%
Calcium	26%	Iron	5%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

8 ounces cooked chicken breast (I used grilled)
1/2 large head romaine lettuce (or 1 small head)
1 bunch watercress
1 cup cherry tomatoes, halved
5 slices bacon
3 hard-boiled eggs, peeled and quartered
3/4 cup blue cheese, crumbled
3 tablespoons fresh chives, chopped Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup avocado or grapeseed oil
1/4 cup red wine vinegar
2 teaspoons low-carb granulated sweetener (1:1 sugar replacement)
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon Worcestershire sauce

Instructions

Step 1: Whisk together all vinaigrette ingredients in a small bowl or jar until smooth. It should taste very tangy, but it will mellow out once combined with the salad ingredients.
Step 2: Wash and dry the salad greens. Chop the lettuces and chicken into bite-sized pieces.
Step 3: Cook the bacon slices in a frying pan until crisp. Crumbled the cooked bacon into pieces.
Serve: Use plates or a large platter and scatter the salad greens across the surface. Next, add rows of the hard-boiled eggs, diced chicken, crumbled bacon, tomatoes, and blue cheese. Scatter the chives on top, along with a bit of black pepper. Drizzle with the vinaigrette, to taste (and maybe a little leftover bacon grease if you dig it). Enjoy.

Nutrition

Serves 3
Calories Per Serving: 497			DAILY VALUE %
Total Fat 37g	58%	Protein 35g	69%
Total Carbohydrate 4g	1%	Net Carbohydrate 3g
Fiber 1g	5%	Potassium 336mg	10%
Vitamin A	50%	Vitamin C	26%
Calcium	26%	Iron	5%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The secret to a great Cobb salad is twofold: the freshness of its ingredients, and the tangy vinaigrette. In this recipe, a quick 1-minute red wine vinaigrette brightens the robust flavors of pumpkin seeds and bacon. Drizzle that over a bed of crisp romaine and watercress, juicy chicken, tomatoes, and chives - and you have yourself the perfect Cobb salad.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

8 ounces cooked chicken breast (I used grilled)
1/2 large head romaine lettuce (or 1 small head)
1 bunch watercress
1 cup cherry tomatoes, halved
5 slices bacon
3 hard-boiled eggs, peeled and quartered
1/2 cup firm nut-based cheese, crumbled (Note 1)
3 tablespoons fresh chives, chopped Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup avocado or grapeseed oil
1/4 cup red wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon paleo steak sauce or coconut aminos

Instructions

Step 1: Whisk together all vinaigrette ingredients in a small bowl or jar until smooth. It should taste very tangy, but it will mellow out once combined with the salad ingredients.
Step 2: Wash and dry the salad greens. Chop the lettuces and chicken into bite-sized pieces.
Step 3: Cook the bacon slices in a frying pan until crisp. Crumbled the cooked bacon into pieces.
Serve: Use plates or a large platter and scatter the salad greens across the surface. Next, add rows of the hard-boiled eggs, diced chicken, crumbled bacon, tomatoes, and nut-based cheese. Scatter the chives on top, along with a bit of black pepper. Drizzle with the vinaigrette (and maybe a little leftover bacon grease if you dig it). Enjoy.

Recipe Notes

Note 1: Use a nut-based cheese with robust flavor that could mimic traditional blue cheese. As an alternative, raw pumpkin seeds or diced avocado would make great substitutes. Substitute every 1/2 cup of nut-based cheese with 1/4 cup of raw pumpkin seeds or 1 large diced avocado.

Nutrition

Serves 3
Calories Per Serving: 524			DAILY VALUE %
Total Fat 39g	59%	Protein 33g	66%
Total Carbohydrate 11g	4%	Net Carbohydrate 6g
Fiber 5g	18%	Potassium 337mg	10%
Vitamin A	44%	Vitamin C	26%
Calcium	11%	Iron	12%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

The secret to a great Cobb salad is twofold: the freshness of its ingredients, and the tangy vinaigrette. In this recipe, a quick 1-minute red wine vinaigrette brightens the robust flavors of the pumpkin seeds and mushroom bacon. Drizzle that over a bed of crisp romaine and watercress, chickpeas, tomatoes, and avocado - and you have yourself the perfect vegan Cobb salad.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

1 cup cooked chickpeas
1/2 large head romaine lettuce (or 1 small head)
1 bunch watercress
1 cup cherry tomatoes, halved
1 cup mushroom bacon (or other bacon substitute of choice)
1/2 large avocado, diced
33333333/100000000 cup pumpkin seeds or plant-based cheese
3 tablespoons fresh chives, chopped Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup avocado or grapeseed oil
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon vegan Worcestershire sauce

Instructions

Step 1: Whisk together all vinaigrette ingredients in a small bowl or jar until smooth. It should taste very tangy, but it will mellow out once combined with the salad ingredients.
Step 2: Wash and dry the salad greens. Chop the lettuces and avocado into bite-sized pieces.
Serve: Use plates or a large platter and scatter the salad greens across the surface. Next, add rows of the avocado, mushroom bacon, chickpeas, tomatoes, and pumpkin seeds. Scatter the chives on top, along with a bit of black pepper. Drizzle with the vinaigrette, to taste. Enjoy.

Nutrition

Serves 3
Calories Per Serving: 417			DAILY VALUE %
Total Fat 32g	49%	Protein 12g	24%
Total Carbohydrate 24g	8%	Net Carbohydrate 16g
Fiber 8g	34%	Potassium 544mg	16%
Vitamin A	40%	Vitamin C	29%
Calcium	12%	Iron	17%

Nutritional information is for 1 serving, tossed and equally divided with half of the prepared vinaigrette.

Nutritional Data Disclaimer

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Classic Cobb Salad

PT20M 8 ounces cooked chicken breast (I used grilled) 1/2 large head romaine lettuce (or 1 small head) 1 bunch watercress 1 cup cherry tomatoes, halved 5 slices bacon 3 hard-boiled eggs, peeled and quartered 3/4 cup blue cheese, crumbled 3 tablespoons fresh chives, chopped 1/4 cup olive oil 1/4 cup avocado or grapeseed oil 1/4 cup red wine vinegar 1 tablespoon honey 1 teaspoon dijon mustard 1 garlic clove, minced 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/4 teaspoon Worcestershire sauce Gluten Free Paleo Vegan Low-Carb 3 Servings

Ingredients:

3 Servings

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