Healthy Cobb Salad (Easy, Protein-Packed Meal)
This healthy cobb salad is a fresh, satisfying take on the classic that works just as well for a quick lunch as it does for an easy family dinner. It’s loaded with grilled chicken, fresh veggies, creamy avocado, feta, and my favorite homemade ranch dressing, all coming together in about 30 minutes without feeling heavy or complicated!
Servings: 4 -5 servings
Ingredients
- 2-3 grilled chicken breast
- 4 large eggs quartered
- 1/2 cup cooked corn
- 5-6 cups mixed greens of choice
- 1/4 cup blueberries
- 1/2 cup feta cheese
- 1 cup cherry tomatoes halved
- 1/2 red onion sliced
- 1 small avocado diced
- Homemade Ranch Dressing
Instructions
- Grill the chicken breasts on the stovetop or the grill for about 7 minutes on each side. Use 1 tablespoon of olive or avocado oil.
- Boil the eggs while the chicken is cooking. Place water into a pot and bring to a boil. Once the water is boiling, lower the heat and let simmer for about 10-11 minutes. Place the eggs into an ice bath for 3-4 minutes. Peel and slice into quarters.
- Place the greens in a platter or large bowl of choice. Begin building the salad, by adding all the ingredients in groups. Start with the chicken in the middle, then on the outside add the cheese, tomatoes, corn, blueberries, eggs, avocado, and red onion.
- Drizzle the ranch dressing over the entire salad and give it a good toss until mixed together.
- You can also build this like a buffet and have all the ingredients out and build individual salads based on preference
Notes
- This healthy chicken Cobb salad is naturally gluten-free and easy to adapt for different eating styles. For a paleo cobb salad or whole30 cobb salad, simply skip the corn and feta and use a compliant ranch dressing.
- Without the corn and using Whole30 ranch, one serving of this Cobb salad comes in just under 7 net carbs, including about two tablespoons of dressing.
- This is a perfect meal prep salad when the ingredients are stored separately. Divide the chicken, eggs, veggies, and greens into containers and keep the dressing in small jars or baggies until ready to eat.
- If the salad has already been tossed with dressing, it’s best enjoyed right away. When stored undressed in an airtight container, leftovers keep well in the fridge for up to 72 hours.
- For extra flavor, try squeezing fresh lemon juice and sprinkling a little kosher salt directly onto the greens before building the salad. It makes a noticeable difference. You can also serve this buffet-style and let everyone build their own bowl based on preference.