Best Easy Cobb Salad Recipes

EASY COBB SALAD

Easy Cobb Salad image

Being a college student, you don't have much time to do anything besides do homework and research, so this is a quick and easy meal that I often whip up when my time is limited. The dressing is more or less an approximation, so depending on how tangy or sweet you want it, adjust the amount of mustard and sweetener. A great time saver is to boil several eggs at once, so you have them on hand in case you want to make another salad the next day, or more for company. (I like my eggs nice and cold, so that's why I have them boiled a day ahead, but if you don't care it doesn't make a difference.)

Provided by Spgty21

Categories < 30 Mins

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

4 pieces bacon
1 egg
2 -3 leaves romaine lettuce, chopped
1/2 yellow and red bell pepper, chopped
1 green onion, chopped
1 ripe avocado, sliced
1 -2 tablespoon grainy mustard (not the plain yellow stuff)
1 tablespoon honey or 1 tablespoon agave nectar
1/4 cup homemade mayonnaise (directions follow, or you can just use the straight bottled stuff. See my recipe for homemade mayo)

Steps:

The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.

Nutrition Facts : Calories 653.2, Fat 50.7, SaturatedFat 10.9, Cholesterol 208.7, Sodium 554.6, Carbohydrate 41.8, Fiber 15.9, Sugar 22.1, Protein 15.8

EASY COBB SALAD

Easy Cobb Salad image

Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and reserve some of the shredded chicken to make Cobb Salad Sandwiches tomorrow.)

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 bone-in, skin-on chicken breast halves (about 10 ounces total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 hard-cooked large eggs
4 cups shredded romaine lettuce (from 1 large head)
1 tablespoon fresh lemon juice
8 slices cooked bacon, crumbled
2 plum tomatoes, roughly chopped
4 ounces blue cheese, crumbled (1 cup)
1 avocado, pitted, peeled, and diced medium

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for Cobb Salad Sandwich.
Quarter 2 eggs and reserve 2 eggs for Cobb Salad Sandwich. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with salt and pepper, toss to combine, and top with eggs, bacon, tomatoes, cheese, avocado, and remaining chicken.

Nutrition Facts : Calories 498 g, Fat 11 g, Fiber 5 g, Protein 32 g