Cobb Salad Recipe – This classic American main-dish salad is packed with chicken, avocado, sweet tomatoes, crunchy bacon, blue cheese, and eggs, all topped with a lightened-up blue cheese dressing.
Today we are talking about the DREAMIEST and all-American Cobb Salad! It only gets better if you STILL have Easter-eggs sitting in the fridge from almost a week ago… This is why we’re friends! 😉
Hey Hi Hello! TGIF! Happy April Fools’ Day! I have nothing to fool you with because I ain’t that clever. Besides, it’s been a Spring-break type of week around here and I am over and done with things like, “MOM! I’m bored!” “MOOOOM! She hit me!” “MOM! What does the “S” word mean?”
…I’m just tired, yo. AND it rained all week. We had a full two hours of bike rides over the span of 5 days. Not cool, mother nature, not cool.
On the bright side, I made a bunch of Cobb Salad wraps and we all lived happily ever after for an entire 7 minutes during grub-time!
Say what? You don’t roll your cobb salad in a wrap?! Why NOT?! Ugh… Well. Now you will! 😉 Just lots of delicious flavors packed into a teeny roll.
Cobb Salad happens to be my favorite main dish salad, and that’s a lot to say because I make lots of salads. However, the Cobb has some of my favorite ingredients: chicken, bacon, egg, tomatoes, blue cheese and avocado, to name a few… or all.
Also, when made on the fly, it can be the best solution to a bunch of leftovers, making it a really filling and insanely flavorful lunch/snack/dinner.
The best part? The dressing! It’s not a buttermilk-dressing, as the classic should be, but it is made with plain non-fat yogurt + blue cheese + white vinegar, and it tastes ah.may.zing!
A Cobb salad may sound like a healthier option, but more often than not, it’s loaded with calories. Chock full of bacon, cheese, and fatty dressing, you can easily eat up half your recommended calories for the day in just one sitting, especially if you don’t pay attention to the serving-size. But, with a few swaps, this lightened up version hits all the notes you love about the classic and it tastes great! I promise.
Moral of the story is that this is the perrrrfect salad-meal, especially when you’re stuck with a bunch of hard boiled eggs and it’s raining out. I don’t even know how those two things go together, but it’s a thing. Yes, it is. Let’s eat.
ENJOY!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS USED IN THIS RECIPE
- 3/4- cup non-fat plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons reduced fat crumbled blue cheese
- salt and fresh ground pepper , to taste
- 10 cups mixed salad greens
- 8 ounces shredded cooked chicken breast
- 4 slices turkey bacon , cooked to a desired crispness and crumbled
- 3 large hard boiled eggs , sliced
- 1 cup cherry tomatoes , halved
- 1 avocado , sliced
- 1/2 cup reduced fat crumbled blue cheese
- Prepare the dressing by combining all ingredients in a mixing bowl; whisk together until thoroughly combined. Set aside.
- Arrange salad greens on a large plate.
- Arrange chicken, bacon, egg, tomatoes, avocado, and blue cheese on top of the salad greens.
- Drizzle the salad with previously prepared dressing.
- Serve.
- Heat low-carb flour tortilla wraps in the microwave.
- Spread about 2 tablespoons of the dressing over each flour tortilla.
- Place a few salad greens in the middle of the flour tortilla.
- Add some chicken, a bit of crumbled bacon, couple slices of eggs, some tomatoes, a slice of avocado, and sprinkle with crumbled blue cheese.
- Roll it up tightly; cut in half and serve.
WW SmartPoints: 10
Want To Save This Recipe?
SIMILAR RECIPES
I made this salad this evening and it was very good except the dressing. I followed the ingredients and instructions except I used Greek yogurt and all I could taste was the olive oil with a tart/wang after flavor. I ended up just using regular blue cheese dressing . Would the Greek yogurt make such a difference?
Hi! I think the yogurt did make a difference. I could be wrong! Maybe this dressing just isn’t in your taste? I personally don’t like Greek yogurt and hardly use it at all because of that tangy, soury taste. Plain yogurt is sweeter and the flavor is mild, nowhere near as strong as Greek yogurt.
All of my favorite things in one salad!!! Yum – can’t wait to try that dressing.
Now this is my kind of salad! 😉 And how clever to make the leftovers into wraps- I would be all over those too, lol.
I love any type of salad always…this one looks so colorful!! Loving the chosen ingredients, that bacon…
DAAAANG! How can I ever go back to ordering cobb salad at restaurants anymore after seeing THIS?? It’s one of my favorite salads and I think I want yours every day for like the next 17 weeks!
Such a hearty Cobb salad…I love this
This is the prettiest cobb salad I’ve ever seen!
This salad looks awesome. I’ll have to give the dressing a try, looks nice and simple.
I have to say that is the prettiest salad I may have EVER seen!
Cobb salad is my absolute favorite salad. There is so much stuff piled on I almost forget about the lettuce part. This one looks lovely!
Hi Emily!!! ♥ That’s what my husband says – “there’s lettuce in here?!?” hahaha 😀
Thanks for stopping by! Great to “hear” from you! 🙂 xoxo