This incredible Cobb salad is the second part of a “make once have twice” meal–this time using just the marinated, grilled chicken from my grilled basil chicken recipe previously posted. We’ve also used the meat from grilled chicken fajitas when we last had them, only we skipped the chili powder for the batch we knew we’d be repurposing for the Cobb. If you’re used to other batch cooking you may also have already Foreman grilled bacon like we did, which makes the assembly loads easier. (BTW this is one of the few recipes where we use real pork bacon, albeit an uncured version that leaves out the nasty nitrites. You could also easily opt for turkey bacon.) Note: This recipe isn’t light on the fat, calories, or sodium–although it’s naturally low-carb. Besides, if you’re familiar with my weight loss coaching you’ll know that indulgent meals such as this Cobb salad naturally have a firm place in a healthy lifestyle. (For help defining yours, contact Truce today!) We think it’ll soon become a favorite with your household like it has with ours.
Serves 4
Cobb Salad Ingredients
4 servings (approx 1 lb) of grilled chicken meat from a previous recipe
4 slices uncured pork or turkey bacon, well-cooked and crumbled
2 organic, free range large eggs, hard-boiled, peeled, and sliced
1 package (5 oz) organic salad greens
1 small ripe tomato, diced
1 medium avocado, sliced and slightly salted
4 oz French Roquefort or blue cheese, crumbled
2 to 4 Tbsp low-sugar balsamic dressing
Cobb Salad Directions
- If serving to a group present the ingredients in small bowls and let friends or family members make their own Cobb salads with their favorite ingredients as they like.
- Otherwise, layer on all the ingredients on four plates and drizzle with the balsamic dressing.
