Farmers’ markets are full of fresh vegetables that make up this refreshing Cobb Salad. Lean chicken and turkey bacon give this satisfying salad a high-protein boost.
4 slices turkey bacon (gluten free if needed)
4 cups Romaine lettuce, shredded
4 oz cooked boneless, skinless chicken breast
2 hard boiled eggs, quartered
1/4 ripe avocado, peeled and chopped
1 large tomato, seeded and diced
1/2 small red onion, sliced
1 Tbsp sunflower seeds
2 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
- Cook turkey bacon in microwave on high, approximately 3 minutes, or until crispy. Let cool. Crumble bacon into bits and set aside.
- Arrange romaine on 4 plates. Evenly divide cooked chicken, eggs, turkey bacon crumbles, avocado, tomato and red onion among each plate of lettuce.
- Sprinkle each plate with sunflower seeds, lemon juice and balsamic vinegar.
Serving size: 3 cups
Per Serving: Calories: 320, Fat: 14g, Saturated Fat: 2g, Cholesterol: 254mg, Sodium: 350mg, Carbohydrates: 16g, Fiber: 6g, Protein: 32g
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Date Last Reviewed: June 12, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD