Peanut Cobb Salad

Aug 24, 2010 | Lunch, Recipes

Beloved Cobb salad is made even better in this healthier version. Feel free to use leftover cooked pork tenderloin, shrimp, or lean beef in place of the chicken.


4 slices center cut bacon
10 ounces (about 2 cups) cooked
boneless skinless chicken breast,
cut into 3/4-inch pieces
4 hard cooked egg whites, chopped
1 medium cucumber, peeled, seeded and chopped
1 pint grape tomatoes, halved
6 cups chopped iceberg lettuce
1/3 cup crumbled reduced fat blue cheese
1/4 cup unsalted peanuts, coarsely chopped
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil


  1. Heat a medium nonstick skillet over medium. Add the bacon and cook, turning once, until crisp, 8-10 minutes. Transfer bacon to a plate covered with paper towel and let drain; chop.
  2. Combine the bacon, chicken egg whites, cucumber, tomatoes, lettuce, blue cheese and peanuts in a large bowl.
  3. Combine the vinegar, mustard, honey, salt and pepper in a small bowl then slowly whisk in the oil. Pour the mixture over the lettuce mixture and toss well to coat. Divide among 4 plates to serve.

Nutrition Information:

Calories: 346, 34 g protein, Carbohydrates: 12 g, Fiber 3g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 73mg , Sodium: 595mg