This Chopped Cobb Salad has quickly become a new family favorite recipe. It is ready in around 30 minutes and the kids love it. The benefit to chopping the ingredients up into bite-sized pieces is that the salad will be easier to handle and to eat, so it’s great for kids of all ages.
During the summer I love eating salads. They’re light, fresh and healthy, and easy to put together for lunch or dinner. Plus there’s no need to turn on the oven! Now that my kids are older they are really enjoying salads too.
I’ve been playing around in the kitchen with different ingredients for our salads so I have a lot of options to offer them. Here are some additional tips on how to get kids to eat more salad. You can also use pre-made salad kits to make it even easier! Any way I can get my kids to eat more produce is a win for me!
Nutrition Tip: Romaine lettuce can add that addictive crunch to any side dish. Luckily, it can also add to your recommended daily intake of folate, which is a vital B vitamin needed for DNA production and healthy pregnancy.
Key Ingredients To The Perfect Chopped Cobb Salad
Romaine Lettuce – You can substitute your favorite leafy greens if preferred.
Hard boiled Egg – No Cobb salad is complete without hard boiled eggs. Plus, they add in extra protein.
Tomatoes – These red beauties are an excellent source of Vitamin A, C, and K.
Protein – I used bacon and shredded chicken. We all love bacon, so that is an easy addition to our salad. Shredded chicken is also an ingredient that I have in the house regularly for meal prepping.
Cheese – Because everyone loves cheese! You can substitute a dairy-free option to keep your Cobb Salad dairy-free.
I strayed a bit from the traditional Cobb here by replacing the blue cheese with cheddar, and using a light Ranch for the dressing. I wanted this salad to be kid-friendly, so I made a few swaps geared toward the kids.
Avocado is also a typical topping for a Cobb, but I didn’t use it here since my kids aren’t big fans. My suggestion is to chop some avocado and serve it on the side, then anyone who does like it can add it to their individual plate.
Chopped Cobb Salad
- 4 large eggs
- 1 head romaine lettuce chopped
- 4 slices center-cut bacon cooked, chopped
- 2 cups shredded rotisserie chicken skin removed
- 1 cup shredded low-fat Cheddar cheese
- 1 cup cherry tomatoes halved
- 1/2 cup ranch dressing
- Place eggs in medium saucepan and cover with cold water. Bring to a simmer over medium heat, then remove from the heat and cover. Let stand 15 minutes. Drain and run eggs under cold water to cool. Peel and chop eggs.
- Place lettice on large serving platter. Add rows of eggs, bacon, chicken, cheese and tomatoes. If desired, add row of avocado. Drizzle with dressing and season with salt and pepper, to taste.