High Protein Cobb Salad Recipe

Say bye to boring salads with our new salad series that shows you how to pimp up your lunches and dinners with healthy, nutritious twists.

On the menu today is our High Protein Cobb Salad recipe, inspired by the classic salad favourite that combines chopped salad, chicken, bacon, tomatoes, eggs, and creamy avocado.

Where is the blue cheese you ask? Well, our cobb salad recipe has a simple twist to swap the blue cheese dressing for a lower-fat mustard vinaigrette. We promise, the flavours taste just as good!

At less than 400 calories per serving, with 47g of protein and 3 of your 5 a day – this High Protein Cobb Salad recipe is great to have in your weekly meal prep.

Serves: 2

Prep time: 10 mins

Cook time: 30 mins

 

Ingredients

To make the Cobb Salad you will need:

• 2 small chicken breasts
• 2 reduced fat bacon medallions
• 2 eggs , soft boiled
• 2 x handfuls of romaine lettuce, sliced
• 12 cherry tomatoes, sliced
• ½ avocado, diced
• 1 tbsp fresh chives, diced

To make the dressing you will need:

• 2 tsp shallot, finely diced
• 1 garlic clove, crushed
• 3 tsp olive oil
• 1 tsp Dijon mustard
• 2 tsp red wine vinegar

Method:

1. Preheat your oven to 200°
2. Add all dressing ingredients to a bowl and whisk. Season it to taste and then chill in the fridge until you are ready to serve.
3. Add chicken breasts to an oven proof dish with 1 tbsp water and cover loosely with tin foil. Roast in the oven for 20-25 minutes or alternatively air fry at 200c for 18-20 minutes, until cooked through. Slice ready to serve.
4. On a medium heat, spray a pan with a few sprays of low-calorie oil. Add bacon medallions and fry for 2-3 minutes each side until cooked through and crisp. Dice ready to serve.
5. Meanwhile, bring a pan of water to a simmer and gently drop in your eggs using a slotted spoon. Leave them to simmer for 6 minutes for a soft boil, then remove from the pan and place into a bowl of iced water to cool. Remove shell and cut in half when ready to serve.
6. Add lettuce into your bowl, and then top with tomatoes, avocado, chicken, bacon, soft boiled egg and drizzle over the salad dressing. Sprinkle over chives and enjoy.

Top Tip: If you prefer a hard-boiled egg on your salad, simply leave your eggs to simmer for 2-3 minutes longer.

This salad is great for meal prep and can be stored in the fridge for up to 3 days. For ultimate freshness, keep your salad and dressing separate until you are ready to eat!