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20 minute dinner recipes

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Cobb Salad


From EatingWell:  July/August 1997

This simplified Cobb salad is light and quick—perfect for a hurried summer night.

4 servings, 3 1/2 cups each | Active Time: 10 minutes | Total Time: 20 minutes



  1. Place chicken in a skillet or saucepan and add salted water to cover. Bring to a simmer over medium heat. Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes. Transfer chicken and poaching liquid to a shallow dish. Cover and refrigerate, letting chicken cool in the liquid.
  2. Meanwhile, cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
  3. Cut cooled chicken into 1/2-inch dice.
  4. Toss lettuce in a large bowl with 1/3 cup dressing. Divide among 4 plates. Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing. Serve immediately.


Per serving : 204 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 69 mg Cholesterol; 10 g Carbohydrates; 28 g Protein; 5 g Fiber; 238 mg Sodium; 861 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 3 very lean meat, 1 fat