Heart-Healthy Classic Cobb Salad
Transform your lunch or dinner routine with this **Heart-Healthy Classic Cobb Salad**, a wholesome twist on the beloved classic. Packed with vibrant ingredients like crisp romaine lettuce, nutrient-rich baby spinach, juicy cherry tomatoes, creamy avocado, and lean, protein-packed skinless chicken breast, this recipe is as delicious as it is nourishing. Topped with low-fat feta cheese and crunchy unsalted almonds, and drizzled with a tangy homemade olive oil vinaigrette, every bite is a satisfying symphony of textures and flavors. Perfect for meal prep or a quick 20-minute meal, this salad is a low-sodium, high-nutrient option designed to support a healthy heart without sacrificing taste. Treat yourself to this fresh and flavorful dish that proves salads can be both indulgent and guilt-free!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Baby spinach
- 12 ounces Cooked skinless chicken breast
- 2 large Hard-boiled eggs
- 1 large Avocado
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 cup Low-fat feta cheese
- 1 quarter cup Unsalted almonds
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Set aside.
Wash and dry romaine lettuce and baby spinach thoroughly. Chop the romaine lettuce into bite-sized pieces and add both the romaine and spinach to a large salad bowl.
Slice the cooked chicken breast into strips or bite-sized pieces and arrange over the greens in the salad bowl.
Peel the hard-boiled eggs and cut them into quarters. Place them on top of the salad in a neat arrangement.
Peel and pit the avocado, then slice it thinly. Add the avocado slices to the salad.
Halve the cherry tomatoes and dice the cucumber, adding them evenly across the salad.
Sprinkle the low-fat feta cheese over the top of the salad.
Roughly chop the unsalted almonds and add them as a crunchy topping.
Drizzle the prepared dressing over the salad just before serving to maintain freshness.
Toss the salad gently to combine ingredients and serve immediately for best results.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 374 mg | 29% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
