Sometimes the simple things really are the best, and this perfectly portioned, Instagram-able cobb salad is no exception. Made with fresh, ingredients like lean Trifecta chicken breast, crunchy veggies, crisp and salty bacon, and creamy blue cheese, all tossed in a zesty, tangy vinaigrette. Did we mention there's little to no cooking involved? Plus you can swap in and out various ingredients to make it hit your macros perfectly.
For this recipe, you're going to need the following:
Start by prepping out your dressing. This recipe makes roughly 15 (1 tablespoon) servings, and lasts up to two weeks in the fridge, so you can use it all week long to create multiple healthy salads.
You will need:
Mince shallot. Then mix all ingredients in a small blender or bowl, except olive oil. Slowly add olive oil to mix to incorporate while whisking or blending. Taste for seasoning and adjust salt level as needed. Save in an air tight container in the fridge and use as needed.
Homemade salad dressings are so easy to make and an easy way to cut back on processed ingredients, like added sodium and sugar.
Next, prep the only ingredient that you need to cook - bacon! You can cook bacon on the stove top in a skillet, in the microwave, or in the oven. You can also do this ahead of time and keep pre-made bacon on hand for any recipe!
Once you bacon is ready, place the strips on a plate line with a paper towel to drain any excess fat.
I prefer to cook bacon in the oven because it is the fastest way to cook multiple pieces at once, all pieces get cooked evenly, and the bacon is always the perfect amount of crispiness.
Before platting, wash, chop and get all of your ingredients ready to go.
Now break out your salad dressing and start building your masterpiece. First, add 1/2 tablespoon of the dressing to the mixed greens and toss to coat evenly. Season with a sprinkle of kosher salt and then late the mixed greens in the bottom of a wide plate, covering the entire surface of the plate.
If taking this salad to go, keep the dressing on the side until ready to eat. This will keep your green from getting soggy.
Then top your greens with the remaining ingredients, except the quinoa and blue cheese. Use each ingredient to form sections of the salad, alternating between colors and textures to give it a beautiful finished look.
If including quinoa for a small carb boost, serve it on a corner of the dish, tucked in on a small mountain like form.
Then finish everything off with blue cheese spread throughout the salad to provide an even punch of flavor. Drizzle with the remaining dressing and enjoy!
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This salad is perfect for weekly meal prep because it is served cold - making it a perfect meal for on the go! Here are some great substitutions to try: