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Cobb Salad

Meal: 346 cal Protein: 15 g Carbs: 12 g Fat: 27 g

Placed salads, as opposed to tossed salads where are the ingredient mixed together, elevate dinner to an Instagram-worthy photo. This Salad, when ordered in a restaurant, is a very high-calorie dish both because of the dressing and the ingredients. We’ve successfully dropped the calories from 750 to 346 simply by reworking the proportions and using our SMART Ranch Dressing. For example, we used a very small amount of bacon, but instead of oil, we used a very small amount of bacon fat to cook both the chicken and the croutons!

The other thing to note about this salad. We’ve included all the classic ingredients for a Cobb Salad, but it really is a guideline and a great place to use leftover bits from the fridge. Things like Green Beans, Roasted Potatoes, Cucumbers, and so many other options would all be fantastic in this salad. And for a super quick mid-week dinner – you can buy hard-boiled eggs, a rotisserie chicken, and a bagged salad mix – so dinner can be on the table in a matter of minutes.

Serving size 1 Cup 346 cal Protein: 15 g Carbs: 12 g Fat: 27 g

Ingredients

  • 2 Eggs
  • 2 Oz Bacon , chopped
  • 1 Tbsp Bacon Fat
  • 4 Oz Chicken , diced
  • Sea Salt & Pepper
  • 1 Tbsp Bacon Fat
  • 1 Slice Sourdough Bread
  • 2 C Lettuce Leaves
  • 2 oz Bleu Cheese
  • 1 Med Avocado , diced
  • 1 Med Tomatoes , diced
  • 8 Tbsp SMART Ranch Dressing

Directions

  1. In small pan over high heat, add 2 eggs and cover with cold water.
  2. Bring to a boil.  Reduce to a simmer for 10 minutes.
  3. Drain and cover eggs with ice for 10 minutes. Peel and then chop eggs. Set aside.
  4. In sauté over medium, when hot add bacon and cook until crispy. 
  5. Using slotted spoon, remove bacon to a plate lined with paper towels.
  6. Set Aside.
  7. Remove all but one tablespoon Bacon Fat.  Season chicken pieces, add to hot pan, and cook through.
  8. Remove from heat and set aside.  Add one more tablespoon Bacon Fat, when hot add bread and toast on both sides. 
  9. Remove to cutting board and dice into croutons.
  10. On each of 4 plates, make small sections or lines of each ingredient.  Each salad should have eggs, chicken, bacon, croutons, lettuce, Bleu Cheese, Avocado, and tomatoes. 
  11. For dressing, either put into small cups on each plate or drizzle over the top of each salad.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 11: Restaurant Dining
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