Healthy Chicken Cobb Salad Recipe
This quick, easy Healthy Chicken Cobb Salad Recipe is a lighter remake that cuts the calories but not the taste! No one will know it's lighter!
Servings 2 People
Calories 454kcal
Ingredients
For the salad
- 8 oz Chicken breast
- 2 Large eggs
- 3 Cups Lettuce of choice, Chopped
- 3 Cups Coleslaw mix (the kind without dressing)
- 2 Strips Bacon, cooked
- 1 Roma tomato, cubed
- 1/3 Cup Crumbled Feta cheese
- 1/4 Cup Green onion, sliced
- 1/2 Avocado, chopped
For the Ranch dressing:
- 1/4 Cup Non-fat Plain Greek yogurt
- 2 Tbsps Light Ranch dressing of choice
- Water, as needed
Instructions
- Preheat you oven to 350 degrees. Spray a small pan with cooking spray and place the chicken on top. Bake until no longer pink inside, about 25-30 minutes.
- Place the eggs into a large pot and cover with about 1 inch of water. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot and let it sit for 11-12 minutes. Once sat, pour out the hot water and fill the pot with cold water.
- Mix together the chopped lettuce and coleslaw mix, dividing evenly between two plates or bowls.
- Crumble the bacon and divide between two plates, followed by the tomato, feta cheese, green onion and avocado.
- Slice the chicken and divide between the two plates. Then, peel and slice the eggs and divide between the two plates.
- Whisk together the ranch and Greek yogurt, thinning out to desired consistency with water.
- Drizzle the salads with the Ranch Greek yogurt dressing.
- Devour!
Notes
You can also omit the coleslaw mix and do all lettuce, but I like the crunch that the cabbage gives!
Nutrition
Calories: 454kcal | Carbohydrates: 17g | Protein: 43.9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 725mg | Potassium: 771mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 104.8mg | Calcium: 150mg | Iron: 2.3mg