Healthy Cobb Salad
Cobb salad is one of my all-time favorite salads. It’s got so many yummy ingredients like eggs and avocado, which is probably why it’s one salad that fills you up and leaves you feeling satisfied. However, traditional Cobb salad can be very unhealthy with it’s bacon, processed meat, and heavy dressing.
So, I was determined to make this favorite salad healthier, yet still be just as satisfying as the original.
This Healthy Cobb Salad was not only filling, but it was also delicious! And there is not one unhealthy ingredient in it.
Check out those grilled tomatoes!
And let’s not forget those caramelized onions.
So what exactly makes this salad healthy yet satisfying? I’ll tell you:
- Using boneless, skinless chicken breast instead of processed meat
- Using only the hard boiled egg whites
- Adding creamy avocado for the healthy fat
- Using a yogurt-based dressing
The whole family enjoyed this salad. For the kids portion, I omitted the onions because they are not onion fans. Feel free to omit whatever ingredient your kids don’t like, or add something else they do like like cucumbers or peppers. That’s the great thing about this salad, you can add any vegetable to it and it will still taste great!
- 2 boneless, skinless chicken breasts
- 2 plum tomatoes, cut into wedges
- 1/2 yellow onion, sliced
- 2 tsp coconut oil
- 1 cob of corn
- 1 avocado, diced
- 2 hard boiled egg whites, chopped
- 1/4 cup light goat cheese, crumbled (can use light feta)
- 8 cups lettuce, torn
For the dressing:
- 3 Tbsp non-fat Greek yogurt
- 1/4 cup light buttermilk
- 1/2 tsp Dijon mustard
- 2 tsp lemon juice
- pinch of sea salt and pepper
- Preheat grill to medium heat.
- Bring a small pot of water to a boil and add both eggs. Boil for approximately 10 minutes. Remove from heat, dump hot water, and let eggs sit in cold water until ready to peel.
- To make dressing, in a small bowl, whisk together the yogurt, buttermilk, Dijon, lemon juice, and salt and pepper. Set aside.
- To prepare the caramelized onion, heat 2 tsp oil in a small skillet, and add sliced onion. Cook on low for about 20 minutes, or until onions are golden and caramelized. Remove from heat and set aside.
- Grill the chicken breast until cooked through (about 15 - 18 minutes). While chicken is cooking, add the corn and tomatoes to the BBQ and grill until chicken is done. Once chicken is done, remove everything from the grill.
- Slice chicken breasts and remove corn from the cob.
- On large dinner plates, arrange the lettuce, chicken, tomatoes, corn, onions, avocado, egg whites, and goat cheese. Drizzle dressing over top.
To make your own light buttermilk: add low-fat milk to a 1/4 cup measure and fill almost to the top. Add a couple of drops of lemon juice to the milk and let sit for 5 minutes.