Light Chicken Cobb Salad with Beets and Avocado
I ended up with this yummy light chicken cobb salad recipe as I have been accumulating loads of leftover chicken and bacon lately. It turned out to be really good!
Equipment
- Large salad bowl
- Sharp Chef’s Knife
- Cutting board
- Small saucepan (for hard-boiling eggs)
- Baking sheet (if baking chicken)
- Small jar or bowl for dressing (if making your own vinaigrette)
Ingredients
- 4 cups fresh baby spinach loosely packed, about 120g
- 1 ¼ cups grape tomatoes halved, about 190g
- 2 medium chicken breasts baked or grilled and chopped into bite-size pieces, about 12oz / 340g total
- 3 small beets cooked, peeled, and cubed, about 8oz / 225g total
- 3 slices bacon cooked until crisp and crumbled, about 3oz / 85g raw weight
- 2 medium eggs hard-boiled and halved
- 3 tablespoons blue cheese crumbled, about 1oz / 28g
- 1 medium avocado peeled, pitted, and cubed, about 5oz / 140g
- 2 tablespoons salad dressing of choice buttermilk ranch or red wine vinaigrette recommended
Instructions
- Arrange the spinach as an even layer in a large, wide salad bowl or on a serving platter.4 cups fresh baby spinach
- Arrange the chopped chicken, crumbled bacon, halved eggs, cubed beets, cubed avocado, halved grape tomatoes, and crumbled blue cheese in neat rows or clusters over the spinach.1 1/4 cups grape tomatoes, 2 medium chicken breasts, 3 small beets, 3 slices bacon, 2 medium eggs, 3 tablespoons blue cheese, 1 medium avocado
- Serve with your chosen dressing on the side — buttermilk ranch or red wine vinaigrette both work well. Let each person dress their own portion at the table.2 tablespoons salad dressing of choice
- Toss gently just before eating to combine. Serve immediately — dressed spinach wilts quickly.
Notes
Storage: Keep components separate in airtight containers — cooked chicken up to 4 days, hard-boiled eggs (in shells) up to 5 days, cooked bacon wrapped in paper towels up to 5 days, all refrigerated.
Make-Ahead: Prep and store all components separately; assemble just before serving. The undressed assembled salad holds about 2 hours in the fridge before spinach wilts and avocado browns.
Substitutions: Swap spinach for mixed greens or romaine. Use rotisserie chicken instead of baked or grilled. Goat cheese or feta can replace blue cheese for a milder tang.
Avocado Tip: Toss cubed avocado in a squeeze of lemon juice to slow browning if you're not serving immediately.
Pro Tip: Chop all toppings to a similar bite-size (roughly 1cm / ½-inch cubes) so every forkful gets a balanced mix of flavours and textures.
Nutrition
Serving: 1servingCalories: 826kcalCarbohydrates: 27gProtein: 72gFat: 49gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 343mgSodium: 811mgPotassium: 2011mgFiber: 12gSugar: 12gVitamin A: 6958IUVitamin C: 45mgCalcium: 211mgIron: 6mg
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