When I first proposed the idea of eating more salads for dinner to Sean, I could tell he wasn’t really into it. And understandably- salads have this reputation of being rabbit food that just won’t fill you up. Even worse, many restaurant salads are oversized and have more fat and calories than a burger due to their fried meats, plentiful cheese, and creamy dressings. But after a bit of online research, we managed to pull together a salad that breaks both of those stereotypes- and is really, really yummy.
HEALTHY COBB SALAD:
- Romaine Lettuce-enough to cover each person’s plate- we use one big head for two people
- Eggs – 2 per person
- Fresh tomato- you can use grape tomatoes halved or one bigger tomato, your choice
- Low fat Feta Cheese- Publix (and other brands, we’re just store brand kinda people) makes feta cheese in a lot of different flavors. We highly recommend tomato and basil.
- Chicken Breast- half a pound per person
- Red Onion- ¼ per person click here for our tips on onion cutting
- Avocado- half an avocado per plate
- Turkey Bacon- we use the pre made micro wave stuff because it is super easy
For the dressing:
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Spicy Mustard
- Garlic (I prefer the minced refrigerated kind. Sean prefers Garlic Salt.)
- Salt and Pepper
- Cook the chicken– Sean loves cooking chicken on his George Foreman grill. We lightly season it with paprika or Old Bay and cook it for a few minutes on each side. Afterwards, pull the strips off of the grill and cut them into bite-sized pieces.
- Hardboil the eggs– gently drop the eggs in boiling water. Once they’re done, pull them out, scoop the meat out of the shell, and discard the shell. We scoop out the yolks and only use the egg whites to save insane amounts of cholesterol.
- Make the dressing– I love making my own vinaigrettes and think they turn out much better than store bought dressings, plus I really like knowing what’s going into my body. I use a mini blender that I originally bought for making protein shakes when I was working out a lot. Throw in all the ingredients and give it a buzz for a few seconds. Dip in your finger and give it a taste to see if it needs more honey or spices.
To assemble the Salad:
- Get out your cutting boards and knives! This is a very choppy salad.
- We always start with the lettuce for every salad- going ahead and plating the lettuce sets the foundation- literally- for the rest of your ingredients. Sean likes to chiffonade the lettuce- it really does make it prettier and is no more effort than any other chop (a bit more strenuous than my college girl leaf rip, though.) However, I like my lettuce roughly chiffonaded and cut in half length-wise, or else some of those ribbons can be very hard to eat. It’s really up to you.
- Start chopping the toppings and adding them in neat lines across the lettuce. We layered egg whites, cucumber, tomato, feta sprinkles, chicken, red onion, avocado, and turkey bacon.
- Top each salad with dressing and enjoy!
Are you trying to eat healthy? We would love to hear what you’ve been cooking!