Print

High Protein Classic Cobb Salad

High Protein Classic Cobb Salad - recipe card
Print Recipe

A hearty, protein-packed twist on the classic Cobb salad, featuring grilled chicken, hard-boiled eggs, creamy avocado, crisp romaine, and a tangy homemade buttermilk dressing. This satisfying salad is perfect for a main course and is loaded with flavor and nutrition.

Ingredients

Scale
  • For the Salad:
  • 8 cups romaine lettuce, chopped (about 1 large head)
  • 2 boneless, skinless chicken breasts (about 1 lb total), grilled and sliced
  • 4 large eggs, hard-boiled and sliced
  • 2 medium avocados, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup shredded sharp cheddar cheese (or blue cheese crumbles, if desired)
  • 1/4 cup crumbled feta cheese (optional, for extra flavor)
  • 1 small red onion, thinly sliced (about 1/2 cup)
  • For the Dressing:
  • 1/2 cup plain Greek yogurt (full-fat)
  • 1/4 cup buttermilk
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Hard-boil the eggs: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes. Drain and transfer to an ice bath to cool completely. Peel and slice into rounds.
  2. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Brush the chicken breasts with a little olive oil and season with salt and pepper. Grill for 6-8 minutes per side, until the internal temperature reaches 165°F / 74°C. Let rest for 5 minutes, then slice against the grain into thin strips.
  3. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, buttermilk, olive oil, red wine vinegar, Dijon mustard, sea salt, black pepper, garlic powder, and chives (if using). Whisk until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate until serving.
  4. Wash and chop the romaine lettuce. Dry thoroughly using a salad spinner or pat with paper towels. Place the lettuce in a large serving bowl or platter and spread it out evenly.
  5. Arrange the sliced chicken, hard-boiled eggs, diced avocado, halved cherry tomatoes, shredded cheddar cheese, and red onion in neat rows or sections on top of the lettuce.
  6. If using feta, crumble it over the top. Season the salad with a pinch of salt and pepper.
  7. Serve immediately with the dressing on the side, or drizzle over the salad just before serving. Toss gently before eating, if desired.

Notes

Storage: Store the salad ingredients separately from the dressing in airtight containers in the refrigerator for up to 3 days. The avocado will brown, so it’s best to add it fresh before serving. Freezing: Not recommended, as the lettuce and avocado would become limp and mushy. Reheating: The chicken can be reheated in a microwave for 30-60 seconds or in a skillet over medium heat until warm. The salad itself is served cold or at room temperature.

Nutrition

Keywords: Cobb salad, high protein salad, grilled chicken salad, healthy Cobb, classic Cobb, American salad, main course salad, meal prep salad, protein packed, low carb salad, keto friendly, no pork

Find it online: https://thehighproteinrecipes.com/high-protein-classic-cobb-salad/