Layered Cobb Salad

layered-cobb-salad Photo: Anna Williams


  • 4 hard-cooked large eggs
  • 10 cup shredded red leaf lettuce leaves
  • 1 cup chopped cooked chicken breast, cut into bite-size pieces
  • 1 pint grape or cherry tomatoes, halved
  • 2 chopped seeded peeled cucumbers
  • 1 diced peeled avocado
  • 1/2 cup crumbled blue cheese
  • 1/3 cup real bacon crumbles (in the salad-dressing aisle)
  • 2/3 cup prepared reduced-fat vinaigrette
  • Freshly ground black pepper (optional)


1. Remove shells from eggs and dice 2 of the eggs. Discard yolks from remaining 2 eggs and chop the whites; set aside.

2. In a large glass bowl, layer ingredients, beginning with lettuce, then chicken and next 5 ingredients (through bacon).

3. Drizzle dressing over salad, and sprinkle with freshly ground pepper, if desired.

    Cut prep time for this favorite with precooked chicken from your supermarket's meat department or salad bar. Prep: 20 minutes.
  • Yield: Makes 6 servings (Serving size: about 2 3/4 cups salad)

Nutritional Information

Calories per serving: 271
Fat per serving: 18g
Saturated fat per serving: 4.5g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 18g
Carbohydrate per serving: 11g
Fiber per serving: 4g
Cholesterol per serving: 103mg
Iron per serving: 2mg
Sodium per serving: 646mg
Calcium per serving: 109mg