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Cobb Salad {with Turkey Bacon, Healthy Ranch and Spiced Chicken}

This Cobb salad has EVERYTHING. The best part is everything can be made ahead of time and served cold- ideal summer recipe. See how it comes together here! There's so many textures and flavors in here it's amazing how deliciously they come together with our creamy healthy ranch.

I like this salad because you can substitute ingredients to your preference. I usually opt for fat free feta cheese on top and add creamy avocado for fats (missing from picture because I forgot it). My boyfriend takes his with blue cheese and we double the bacon because- bacon.

Modify as you see fit but do yourself a favor and give our healthy ranch a try- so so easy and absolutely delicious.
Swipe to taste the rainbow! Those colors. Those layers. That perfectly sliced chicken. Sign me up!
Our ranch is so versatile, try it on all your salads!

Our healthy ranch is greek yogurt based, creamy and perfectly seasoned. Why waste money on store bought with sketchy ingredients when our version uses only 6 BASIC ingredients you probably already have.

Plus our ranch is so much healthier and dare I say MORE delicious?

Whether you are a salad lover or hater, you have to agree this salad is beautiful. I mean it has just about every color of the rainbow. It's also nice and filling with healthy fats, nutrient dense fruits and veggies and lots of extra protein. Trust us you'll be satisfied.

Cobb Salad {with Turkey Bacon, Healthy Ranch and Seasoned Chicken}

8 servings | Prep time: 20 min | Assemble: 10 min


  • 8 cups shredded romaine lettuce

  • 8 cups chopped spinach

  • 1 1/4-1 1/2 lb chicken breast (I used 20oz)

  • 2 slices turkey bacon, chopped

  • 4 oz feta or blue cheese crumbles

  • 1 1/3 cup frozen corn

  • 2 cups diced cucumbers (~250g)

  • 3 eggs

  • 3.5 cups cherry tomatoes, quartered

  • 2/3 cup sliced red onion (~100g)

  • Optional: 1 avocado (~4oz) diced

  • Ranch dressing (8 servings- see below)



  • Chicken: Grill chicken according to preference. I seasoned the chicken with pepper, smoked paprika, garlic powder and buffalo seasoning, seared both sides in my cast iron before transferring it to the oven an until internal temp of 165F.

  • Bacon: Cook the bacon according to package. I use the #traderjoes peppered turkey bacon and sear on my flat top but baking or cooking in a pan are two other options!

  • Eggs: Place eggs in a medium sized pot and cover with water, about an inch or two above the eggs. Place the pot over high heat and bring to a boil. Add about 1/2 tsp salt to the boiling water. Remove from heat and let sit for 8-12 minutes (8 for a just past jammy center, 12 for fully hard boiled). After preferred time, transfer the eggs to an ice bath to stop the cooking. Once the eggs have cooled, peel them.

  • Chop: Slice the chicken into thin bite sized strips. Chop the bacon into crumbles. Slice the eggs into 1/4” thick slices. Slice the cucumber into 1/4” thick slices and quarter each slice. Quarter the cherry tomatoes and thinly slice the red onion. Remove the corn from the freezer to defrost (~2 min).


  1. Start with a base of greens (romaine and spinach) and layer on toppings- cucumber, tomatoes, corn, red onion, eggs, bacon, chicken, cheese, optional avocado. Top with ranch.

  2. Work week meal prep variation: Combine wet toppings in a large bowl (cucumber, tomatoes, corn, red onion, bacon, and optional avocado). Assemble Tupperware with greens, eggs, chicken and cheese. The night before bringing to work, add 1/4 of toppings to Tupperware. Bring ranch on the side.

  3. Click here for a step by step video showing how I assemble mine!


Assembly Video:


Screenshot/Printer Friendly Version:


Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts for salad do not include optional avocado and nutrition for healthy ranch dressing are provided separately.

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