Description
This Summer Cobb Salad is a refreshing and satisfying meal, perfect for warm weather. Packed with fresh vegetables, protein, and flavorful dressing, it’s a great option for a light lunch or dinner.
Ingredients
Scale
Salad Base:
- 6 cups romaine lettuce (chopped)
Additional Ingredients:
- 1 cup cherry tomatoes (halved)
- 1 cup grilled corn kernels (cooled)
- 1 avocado (diced)
- 1/2 cup cucumber (sliced)
- 1/2 cup cooked bacon (crumbled)
- 2 hard-boiled eggs (sliced)
- 1/2 cup crumbled blue cheese or feta
- 1/2 cup cooked chicken breast (diced)
- 1/4 cup green onions (sliced)
- 1/3 cup ranch or balsamic vinaigrette dressing
- Salt and black pepper to taste
Instructions
- Arrange the Base: In a large serving bowl, place the chopped romaine as the base.
- Layer Ingredients: Neatly arrange tomatoes, corn, avocado, cucumber, bacon, eggs, blue cheese, chicken, and green onions over the lettuce.
- Drizzle and Season: Just before serving, drizzle with dressing and season with salt and pepper. Toss lightly if desired.
Notes
- Customize with grilled shrimp or turkey instead of chicken.
- Use your favorite dressing—ranch, blue cheese, or a light vinaigrette all work well.
- Make it vegetarian by omitting meat and bacon and adding chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon and eggs)
- Category: Salad
- Method: No-Cook (with optional stovetop elements)
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 180 mg
