High Protein Cobb Salad (Printable Version)
Loaded with grilled chicken, bacon, eggs, and avocado for a satisfying high-protein meal.
# What You Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts (about 10.5 oz), grilled and thinly sliced
02 - 4 slices thick-cut bacon, cooked until crisp and crumbled
03 - 4 large eggs, hard-boiled and quartered
→ Fresh Vegetables
04 - 6 cups romaine lettuce (about 7 oz), chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 large ripe avocado, diced
07 - 1/2 cup English cucumber, sliced
08 - 1/4 cup red onion, thinly sliced
→ Cheese
09 - 1/2 cup blue cheese (about 2 oz), crumbled
→ Dressing
10 - 4 tablespoons extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - Season chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat until internal temperature reaches 165°F, about 6 to 7 minutes per side. Let rest 5 minutes before slicing thinly against the grain. Cook bacon in a skillet until golden and crisp, then drain on paper towels and crumble. Hard-boil eggs for 12 minutes, transfer to an ice bath, peel, and quarter lengthwise.
02 - Wash and dry all fresh produce. Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Peel, pit, and dice the avocado. Slice the cucumber into thin rounds. Cut the red onion into paper-thin slices and separate the rings.
03 - Spread the chopped romaine lettuce evenly across the bottom of a large serving platter or wide shallow bowl to create a bed of greens.
04 - Arrange the sliced chicken, crumbled bacon, quartered eggs, halved cherry tomatoes, diced avocado, sliced cucumber, red onion, and crumbled blue cheese in neat parallel rows across the top of the lettuce for a classic Cobb presentation.
05 - In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey. Whisk vigorously until the dressing is fully emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste.
06 - Drizzle the dressing evenly over the arranged salad just before serving. Toss gently at the table if desired, or serve each portion individually with dressing spooned on top. Serve immediately while ingredients are fresh and cool.
# Expert Tips:
01 -
- The combination of grilled chicken, bacon, and eggs packs over 40 grams of protein per serving without feeling heavy.
- Everything cooks in under 20 minutes and the rows of colorful toppings make it look like you tried way harder than you did.
02 -
- Do not dress the salad more than a few minutes before serving or the lettuce will wilt and the avocado will slide around into a mess.
- Letting the chicken rest for five minutes after grilling keeps the juices inside where they belong instead of running all over your cutting board.
03 -
- Whisk the dressing in a jar with a tight lid so you can shake it again right before serving if it separates.
- Use a vegetable peeler to shave the cucumber into thin ribbons for a slightly fancier look with zero extra effort.