Throw together a healthy Cobb salad with the leftovers in your fridge for an easy lunch or dinner.
I've been eating more salads lately. I've gotten into the habit of keeping the vegetable bin filled with fresh veggies and greens. I've been cooking up a few ingredients ahead of time to have on hand during the week.
When grilling out, I always throw an extra chicken breast or two on the grill so I have it for salads. I also hard boil a few eggs to have on hand for later and fry up a few extra strips of bacon from our weekend breakfasts.
This healthy Cobb salad takes about 15 minutes to throw together and really does have a gourmet presentation. I drizzle it with a homemade vinaigrette that is made with healthy olive oil, a little honey and Dijon mustard and whisked together with an aged balsamic vinaigrette.
While a Cobb salad traditionally consists of grilled chicken, hard-boiled eggs, crispy bacon, tomatoes, avocado, chives and blue cheese, any vegetables you have in the fridge will work. I promise I won't tell!
I subbed out avocado, chives and blue cheese for mozzarella, mushrooms and bell pepper. I also added fiber rich spinach to the greens. Just as delicious as the traditional!
This recipe is easy to follow and perfect for a quick lunch or dinner.
Healthy Cobb Salad with an Aged Balsamic Vinaigrette
Serves 2. Total time: 20 minutes. Printable recipe.
- 5 ounces baby spinach or spring mix
- 2 carrots
- 1/2 bell pepper
- 2 hard boiled eggs
- 1/4 cup mushrooms
- 3 slices of bacon, cooked and crumbled
- 1 large chicken breast, grilled
- 10 grape tomatoes
- 2 ounces fresh mozzarella
For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 1 1/2 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Fill two salad bowls with baby spinach or spring mix. Chop the vegetables, chicken, mozzarella and eggs into bite-size pieces and add to the salad. Drizzle with the vinaigrette and serve.