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Chicken Cobb Salad

Chicken Cobb Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
  2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.
By April, 2012

Nutritional Information

  • Per Serving
  • Calories 513
  • Fat 40g
  • Sat Fat 12g
  • Cholesterol 296mg
  • Sodium 1,026mg
  • Protein 32g
  • Carbohydrate 8g
  • Sugar 2g
  • Fiber 5g
  • Iron 3mg
  • Calcium 217mg
What does this mean? See Nutrition 101 .

Quick Tip

To add crunch to the salad, make your own croutons: Cut up 4 slices of white sandwich bread and toss with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toast in a 400° F oven until they are golden brown, 10 to 12 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.