Sometimes you just need something simple. Simple and classic.
I mean, I love getting crazy in the kitchen and messing around with ingredients … green cashew curry chicken bowls with watermelon? LET’S TRY IT. Paleo sweet potato brownies with TAHINI? SURE THING.
You know, nothing is too experimental for this girl.
Except that time I tried cauliflower brownies, but that’s a story for a different time. You’ll never be seeing that recipe ‘round these parts.
But, sometimes those taste buds o’ mine tell me to calm down and eat something a little more chill. They don’t always want to be munchin’ the crazy (but addicting) combination that is vegan brownies with berries and tahini.
There are only so many parties that a taste bud can handle in a day, it seems. So, today, I listened to them and re-created the classic Cobb Salad.
You’ve seen it in restaurants. You’ve probably stuffed your facial hole with its cheesy, bacon and egg-filled goodness. And now, you can do it all again but for half the calories and fat of your favorite restaurant’s version!
Not that it’s “bad” to enjoy the no-holds-barred kinda recipe at restaurants, always remember that! Sometimes, it just nourishes your SOUL.
What is a Cobb salad?
According to Wikipedia, a cobb salad is “a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
Just by making a few healthy swaps, we are taking this salad from weekend comfort food to eat-it-every-single-day-of-your-life-forever comfort food land. Not PILING on the bacon and cheese and, just like we did in the zucchini noodle broccoli cheese casserole, subbing in a little bit of Greek yogurt for extra protein and creaminess in the dressing and BAM. Just a little lighter!
Also switching up some of the traditional cobb salad ingredients and using ranch dressing and feta cheese instead, but that’s what I think is just so much yummier! Is ranch ever a bad idea my internet friends?
If you’re eating this healthy chicken cobb salad recipe in the Summer, it’s also delish as a grilled chicken cobb salad. I have also made this with turkey bacon and egg whites, if you want to make it REALLY light. This salad can just be made SO many different ways.
However, let’s be real, the whole egg and bacon add a WHOLE lot extra YUM FACTOR, which can be hard to have in a salad, you know?
Oh, and there is leafy things. Leafy things = green and green = healthy. So, basically this cobb salad recipe is a big ol’ bowl of health. Delicious, creamy, bacon, cheese and avocado-filled health, I might add.
I like it. You like it. Didn’t even know we could ever like a salad SO dang much.
But, when there’s bacon, cheese and creamy ranchy dressing at hand?
Just gonna be doing the chopped cobb salad dance alllllll week long.
— 8 oz Chicken breast
— 3 Cups Coleslaw mix (the kind without dressing)
— 2 Strips Bacon, cooked
— 1 Roma tomato, cubed
— 1/3 Cup Crumbled Feta cheese
— 1/4 Cup Green onion, sliced
— 1/2 Avocado, chopped
For the Ranch dressing
— 1/4 Cup Non-fat Plain Greek yogurt
— 2 Tablespoons Light Ranch dressing of choice
— Water, as needed
1. Preheat you oven to 350 degrees. Spray a small pan with cooking spray and place the chicken on top. Bake until no longer pink inside, about 25-30 minutes.
2. Place the eggs into a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot and let it sit for 11-12 minutes. Once sat, pour out the hot water and fill the pot with cold water.
*You can also omit the coleslaw mix and do all lettuce, but I like the crunch that the cabbage gives!*