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The EatingWell Cobb Salad

40 m


  • 3 tablespoons white-wine vinegar
    2 tablespoons finely minced shallot
    1 tablespoon Dijon mustard
    1 teaspoon freshly ground pepper
    ¼ teaspoon salt
    3 tablespoons extra-virgin olive oil
    10 cups mixed salad greens
    8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)
    2 large eggs, hard-boiled (see Tip), peeled and chopped
    2 medium tomatoes, diced
    1 large cucumber, seeded and sliced
    1 avocado, diced
    2 slices cooked bacon, crumbled
    ½ cup crumbled blue cheese, (optional)


  • Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
    Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.