Cobb Salad

July/August 1997

Your rating: None Average: 4.8 (4 votes)

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

Cobb Salad

Makes: 4 servings, 3 1/2 cups each

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  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 slices bacon
  • 12 cups washed, dried and torn romaine lettuce
  • 2/3 cup Blue Cheese Dressing, (recipe follows)
  • 3 vine-ripened tomatoes, seeded and diced

This recipe calls for:


  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.

Nutrition Bonus: Vitamin A (212% daily value), Vitamin C (88% dv), Folate (62% dv), Selenium (34% dv), Potassium (25% dv) and Iron (15% dv).

Carbohydrate Servings: 1/2

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

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