CHOPPED COBB SALAD RECIPE RECIPES

CHOPPED COBB SALAD RECIPE | MYRECIPES

Chopped Cobb Salad Recipe | MyRecipes image

Cobb salad is normally so high in calories that it defeats the purpose of ordering a salad. So here's a little twist on the usual. Instead of a creamy dressing, this recipe uses a vinaigrette. For a gluten-free version, substitute a good gluten-free bread for the French bread.

Provided by Amanda Haas

Total Time 28 minutes

Yield Serves 4 (serving size: 1 3/4 cups)

Number Of Ingredients 14

Ingredients

1?½ cups (3/4-inch) cubed French bread
Cooking spray
6 cups chopped hearts of romaine lettuce (about 2 hearts)
1 cup chopped seeded plum tomato
½ cup sliced green onions
2 ounces crumbled blue cheese (about 1/2 cup)
4 bacon slices, cooked and crumbled
2 hard-cooked large eggs, chopped
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon freshly ground black pepper
? teaspoon kosher salt
3 tablespoons olive oil
2 tablespoons finely minced shallots

Steps:

Preheat oven to 400°.
Place bread cubes on a large rimmed baking sheet. Coat bread generously with cooking spray; toss. Bake at 400° for 10 minutes or until crisp and golden, stirring after 5 minutes. Cool completely.
Place lettuce and next 5 ingredients (through eggs) in a large bowl. Cover and chill, if desired.
Combine vinegar and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Stir in shallots. Pour dressing over salad mixture; toss gently. Top with croutons, and serve immediately.
Tip: Make it easy on yourself and hard-cook the eggs, cook the bacon, and make the vinaigrette ahead, so all you have to do before dinner is assemble!

Nutrition Facts : Calories 294 calories, CarbohydrateContent 14.4 g, CholesterolContent 125 mg, FatContent 21.2 g, FiberContent 2.9 g, ProteinContent 12 g, SaturatedFatContent 6.1 g, SodiumContent 630 mg

CHOPPED COBB SALAD WITH CHICKEN RECIPE | EATINGWELL

Chopped Cobb Salad with Chicken Recipe | EatingWell image

This healthy chopped salad is a great way to use up leftover cooked chicken. You can reserve the remaining hard-boiled egg half for a snack.

Provided by Rachel Meltzer Warren, M.S., RDN

Categories Healthy Chicken Salad Recipes

Total Time 5 minutes

Number Of Ingredients 8

Ingredients

2 cups chopped romaine lettuce
2 tablespoons bottled blue cheese dressing, such as Bolthouse Farms Chunky Blue Cheese, divided
¼ cup chopped tomato
¼ cup chopped cucumber
¼ cup sliced white button mushrooms
3 ounces grilled or roasted chicken breast, cut into cubes or strips
½ hard-boiled egg, chopped
¼ cup no-salt-added cannellini beans, drained and rinsed

Steps:

Place lettuce in a medium bowl. Add Toss 1 Tbsp. dressing; toss to coat. Arrange tomato, cucumber, mushrooms, chicken, egg, and beans in rows atop the lettuce. Drizzle with the remaining 1 Tbsp. dressing.

Nutrition Facts : Calories 410.2 calories, CarbohydrateContent 17.3 g, CholesterolContent 174.8 mg, FatContent 21.7 g, FiberContent 4.9 g, ProteinContent 35.4 g, SaturatedFatContent 4.2 g, SodiumContent 332.7 mg, SugarContent 6.5 g

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