Chopped Cobb Salad with Chicken

Chopped Cobb Salad with Chicken

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From: Diabetic Living Magazine, Summer 2019

This healthy chopped salad is a great way to use up leftover cooked chicken. You can reserve the remaining hard-boiled egg half for a snack.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 2 cups chopped romaine lettuce
  • 2 tablespoons bottled blue cheese dressing, such as Bolthouse Farms Chunky Blue Cheese, divided
  • ¼ cup chopped tomato
  • ¼ cup chopped cucumber
  • ¼ cup sliced white button mushrooms
  • 3 ounces grilled or roasted chicken breast, cut into cubes or strips
  • ½ hard-boiled egg, chopped
  • ¼ cup no-salt-added cannellini beans, drained and rinsed


  • Prep

  • Ready In

  1. Place lettuce in a medium bowl. Add Toss 1 Tbsp. dressing; toss to coat. Arrange tomato, cucumber, mushrooms, chicken, egg, and beans in rows atop the lettuce. Drizzle with the remaining 1 Tbsp. dressing.

Nutrition information

  • Serving size: about 3½ cups
  • Per serving: 410 calories; 22 g fat(4 g sat); 5 g fiber; 17 g carbohydrates; 35 g protein; 30 mcg folate; 175 mg cholesterol; 6 g sugars; 0 g added sugars; 3,569 IU vitamin A; 36 mg vitamin C; 119 mg calcium; 4 mg iron; 333 mg sodium; 608 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (60% dv), Iron (22% dv)
  • Carbohydrate Servings: 1

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