So we’ve already talked about how obsessed I am with salads this summer, but we have not tapped into how obsessed with Cobb Salads I am. Cobb salads are my absolute favorite. Maybe its the bacon, maybe its cheese, maybe its the avocado, maybe its all three that make it great. I have been having a serious craving for Cobb Salads. I swear I’ve been thinking about it for weeks. Yesterday, I finally decided to get it out of my system. I made a Macro-Friendly Cobb Salad, and it was amazing. So of course, I’m going to share the recipe with all of you so you can bask in the awesomeness as well!
I think Cobb Salads are traditionally based with either romaine or iceberg lettuce, at least thats how I usually see it prepared on restaurant menus. I chose to use a spring mix style, because I prefer the different flavors and I love how colorful it is. I used close to 3 oz. of lettuce, which is a lot! I also charge to use a large/wide bowl. It would be hard to cram all the toppings into a narrow deep bowl, although I’m sure it could be done!
While I was gathering all the ingredients for my salad, I chose to line a cookie sheet with tin foil, cooking spray and to bake the bacon. This recipe would work fine with it pan-fried, but that would have been chaos in my house because I’m sure when I turned my back to the stove the dogs would have thought that it was an all you can eat buffet. I baked it for about fifteen minutes. You can bake it for longer depending on your desired crispiness!
Cobb Salads are also traditionally very high in fat. In order to make this work with my daily macros, I did use just hard-boiled egg whites instead of the entire egg. Don’t worry, the egg yolk did not go to waste. My son just started eating solid foods so he was enjoying the egg yolk! I also opted for a reduced fat cheddar cheese instead of a full fat version. I did, however, use plenty of avocado and a really great piece of thick cut bacon. I pre-portioned out all of my ingredients because I honestly just think its easier that way. I also added four ounces of grilled boneless skinless chicken breast. The most typical Cobb Salad dressing is some form of ranch. To be honest, I really hate ranch dressing so I opted for vinegar instead. Be sure to check out the macro-breakdown at the bottom of the page and enjoy!
Macro-Friendly Recipes: Cobb Salad
- 4 oz Boneless Skinless Chicken Breast – (cooked)
- 3 oz Baby Romaine Lettuce
- 40 g Avocado
- 75 g Grape Tomatoes
- 20 g Reduced-Fat Shredded Cheddar Cheese
- 1 slice Thick Cut Bacon
- 2 large Hard-Boiled Egg Whites
- Balsamic Vinegar ((Optional))
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1. Preheat oven to 400 degrees. Line a cookie sheet with tin foil and spray it.
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2. Once oven is pre-heated, place bacon in oven for approximately fifteen minutes (or until desired crispiness).
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3. While the bacon is cooking start to gather, measure, and portion out your ingredients.
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4. Start out by putting all your lettuce into the bottom of the bowl. You can arrange and place the rest of the ingredients around the bowl in anyway you want.
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5. Once the bacon is done, take it out of the oven and dice it into small pieces and add it into your salad.
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6. Add your dressing & enjoy!
Macro-Breakdown:
- 356 Calories
- 15.06g Fat
- 10.81g Carbs
- 43.85g Protein
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