Chicken Cobb Salad

Share Your Skinny!
Chicken Cobb Salad

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 513

Fat per serving: 40g

cobb chicken salad Chicken Cobb Salad

Enjoy with Pita (when you choose to have bread)


  • 4 boneless, skinless chicken thighs (3/4 pound)
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 head romaine lettuce, chopped
  • 2 tablespoons red wine vinegar
  • 4 hard-cooked eggs, cut up
  • 1 avocado, cut up
  • 4 slices cooked bacon, crumbled
  • 4 ounces blue cheese, crumbled (or other preferred cheese)


  1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
  2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper.
  3. Top with the eggs, avocado, bacon, blue cheese, and chicken.
  4. By Sue Li


To add crunch to the salad, make your own croutons: Cut up 4 slices of white sandwich bread and toss with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toast in a 400° F oven until they are golden brown, 10 to 12 minutes.

Per Serving Fat 40g Sat Fat 12g Cholesterol 296mg Sodium 1,026mg Protein 32g Carbohydrate 8g Sugar 2g Fiber 5g Iron 3mg Calcium 217mg
 Chicken Cobb Salad

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