What's For Lunch: Healthy Cobb Salad!


Pop into any American restaurant at lunch, and you can probably order a Cobb salad. But, if you're like me, you are always asking for things to be left off or substituted, and Cobb salads are always too salty for my liking. The next time you are craving a healthy Cobb, make it at home, pack it up and take it in for lunch. Made with healthy, organic ingredients, this version of the Cobb has had a facelift, but still retains all the flavor of the original. 
Healthy Cobb Salad
4 eggs 
2 cups shredded plain rotisserie chicken
1/2 tsp. paprika
1 large head romaine lettuce, cleaned and chopped
1 avocado, peeled, pitted and diced
2 roma tomatoes, seeded and chopped
2 oz. low-fat feta cheese, crumbled
2 tsp. extra-virgin olive oil
1/4 cup balsamic vinegar
1 tsp. raw honey
1 clove garlic, minced
1 tsp. Dijon mustared
juice of 1 lemon
Place eggs in a small pot, cover with water and bring to a boil. Boil for 10 minutes, remove eggs from the pan and place in an ice-water bath for at least 5 minutes. Peel, remove and discard egg  yolks. Chop egg whites. 
Divide lettuce evenly among 4 bowls or containers. Portion out a quarter of shredded chicken, tossed with paprika, a quarter of egg whites and avocado, a quarter of tomotoes and 1/2 oz. of feta over each dish. (For a traditional Cobb salad presentation, position ingredients in rows next to each other instead of being topped together.) 
In a small bowl, whisk together oil, vinegar, honey, garlic, Dijon and lemon juice. Season with pepper. Drizzle dressing over salads and refrigerate extra dressing for up to 4 days in the fridge. 
Not only is this salad packed with protein (almost 30 grams per serving), the avocados contain 20 assorted vitamins and minerals and are one of the best sources of lutein, which promotes eye health. In addition, avocados provide a portion of the "good" fats you need each and every day. Enjoy! 

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