Healthy Cobb Salad with greens, veggies, bacon, eggs, blue cheese and healthy light dressing. So much flavor and yet healthy!
In summer, salads like this cobb salad, corn avocado salad, black bean mango salad and Thai chicken salad that’s where it’s at. Enjoy!
I have to say healthy cobb salad is not the quickest salad I have ever made but it lasts for days and is perfect for fridge/freezer clean out!
I’m an unconventional cobb salad eater. Not only I tried it first time in Disneyland, I also used the “wrong” dressing in creating my version.
But if you ask me, I don’t see much difference between a chef’s salad and a cobb salad.
Are Cobb Salads Healthy?
It is hard to glorify eating high in saturated fat bacon, eggs and blue cheese.
However, by using less of before mentioned oh so yummy ingredients and more of fiber and nutrition rich vegetables and seeds, and by using very low fat, sodium and calorie dressing, this healthy cobb salad recipe is a decent compromise.
Because I believe life is too short not to eat or to die from a heart attack. Either path isn’t a viable solution.
Cobb Salad Ingredients
Well, haha, what’s in my cobb salad you mean? Anything but the kitchen sink.
- Greens – Use vitamin and nutrients rich like arugula, baby kale or spinach. They offer way more health benefits than iceberg lettuce.
- Chicken – I usually use my Instant Pot frozen chicken recipe but boiled, baked chicken breast, grilled chicken breast or even rotisserie chicken (“hello”, real life) is fine.
- Corn – Grill without husk turning slowly every few minutes, boil or I love Instant Pot corn in 2 minutes. Thawed previously frozen corn is just as fine.
- Bacon – Pan fry just 3 strips until crispy and drain on paper towel.
- Pumpkin Seeds – They add healthy fats to keep you full longer. Pan fry on low-medium after bacon (drain the fat from the skillet) until fragrant, stirring frequently.
- Grilled Vegetables – Just like with pumpkin seeds, this is where your nutrition boost is at. Drizzle firm veggies like zucchini, bell pepper, mushrooms with salt, pepper, olive oil and garlic powder to taste. Grill on medium heat until nice grill marks appear, turn and grill more.
Salad Dressing for Cobb Salad
I used my healthy ranch dressing recipe. Its base is plain yogurt, therefore dressing has 10 times less calories than store bought.
It is my favorite dressing for a cobb salad because it is creamy and cool. I love the taste of combined together grilled meat, bacon, crunchy greens and tomatoes with Ranch. I usually eat cobb salad in summer.
You can also try my healthy poppy seed dressing or avocado cilantro dressing.
How to Meal Prep Cobb Salad
The best way to meal prep healthy cobb salad is in glass Mason jars. Salad in a jar is convenient lunch or summer meal on-the-go option. Think picnics, camping, boating and easy cold lunch or even dinner.
To avoid soggy salad, this is the best order of layering ingredients in a jar to avoid soggy salad:
- Grape tomatoes (whole to prevent “leakage”)
- Grilled veggies
- Bacon, egg, pumpkin seeds.
- I would add avocado before consuming or skip.
How Long to Store Cobb Salad?
You can refrigerate cobb salad all prepped in a bowl without the dressing for up to 3 days. Add avocado right before serving otherwise it will go brown.
Cobb salad meal prepped in jars will last for up to 5 days.
Healthy Ranch Dressing
- 1 cup plain yogurt or buttermilk
- 1/4 cup dill, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Healthy Cobb Salad
- 1 small container of arugula or your favourite greens
- 1 lb cooked chicken breast, cubed
- 2 hard boiled eggs, chopped
- 3 bacon strips, fried, drained and diced
- 2 cooked ears of corn, cut off the cob
- 1/2 cup pumpkin seeds, roasted
- 2 avocados, diced
- 1 pint grape tomatoes, cut in halves
- 2 tbsp blue cheese, crumbled
- Any (leftover) grilled vegetables
- Make the dressing: In a small jar with lid add yogurt or buttermilk, dill, garlic powder, salt and pepper. Stir with a fork or shake the jar well. Set aside.
- Cook chicken: I usually use leftovers of Instant Pot Frozen Chicken recipe, baked chicken breast, grilled chicken breast or even rotisserie chicken (“hello”, real life).
- Cook corn: Grill without husk turning slowly every few minutes, boil or I love Instant Pot corn in 2 minutes. You can also use thawed frozen corn.
- Cook bacon: Pan fry until crispy and drain on paper towel.
- Toast pumpkin seeds: Pan fry on low-medium after bacon (drain the fat from the skillet) until fragrant, stirring frequently.
- Grill vegetables: Drizzle firm veggies like zucchini, bell pepper, mushrooms with salt, pepper, olive oil and garlic powder to taste. Grill on medium heat until nice grill marks appear, turn and grill more.
- Assemble salad by combining all ingredients in a large bowl and drizzling with ranch dressing.
To Meal Prep: This is an order of layering salad in a jar to avoid soggy salad: dressing, grape tomato (uncut), corn, grilled veggies, greens, bacon, egg, pumpkin seeds. I would add avocado before consuming or skip. Refrigerate for up to 5 days.
Store: Refrigerate cobb salad all prepped in a bowl without the dressing for up to 3 days. Add avocado right before serving otherwise it will go brown. Dressing lasts for up to 1 week refrigerated in a separate jar.
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