The Skinny Cobb Salad takes everything you love about the traditional Cobb salad and gives it a healthy makeover without sacrificing any of the satisfying flavors. This lighter version of the beloved American classic features crisp lettuce, lean protein, fresh vegetables, and a tangy homemade dressing that cuts calories while boosting taste. Originally created at the Brown Derby restaurant in Hollywood during the 1930s, the Cobb salad has become a staple across America. Our skinny version maintains all the colorful appeal and hearty satisfaction of the original while making smart swaps that reduce calories and increase nutrition. Perfect for lunch or a light dinner, this recipe serves 4 people generously and can be prepared in just 20 minutes.
Serving Size: 4 generous portions
What You’ll Need
For the Salad:
- 8 cups mixed greens (romaine and iceberg lettuce, chopped)
- 2 boneless, skinless chicken breasts (about 1 pound)
- 4 strips turkey bacon
- 3 hard-boiled eggs
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup reduced-fat blue cheese, crumbled
- 2 tablespoons fresh chives, chopped
For the Skinny Dressing:
- 3 tablespoons plain Greek yogurt
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried herbs (oregano or thyme)
- Salt and black pepper to taste
Preparing Your Ingredients
Start by cooking your protein elements, as these need time to cool before assembling the salad. Season the chicken breasts with salt and pepper, then grill, bake, or pan-cook them until they reach an internal temperature of 165 degrees Fahrenheit. This usually takes about 6-8 minutes per side in a hot pan with a little cooking spray. Once cooked, let the chicken rest for 5 minutes before slicing it into bite-sized strips.
While the chicken cooks, prepare the turkey bacon in a large skillet over medium heat. Cook until crispy, about 4-5 minutes per side. Transfer to paper towels to drain excess fat, then crumble into small pieces once cooled.
For perfectly hard-boiled eggs, place 3 eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer to an ice bath to stop cooking, then peel and chop when cool.
Making the Skinny Dressing
In a small bowl, whisk together the Greek yogurt, red wine vinegar, olive oil, Dijon mustard, and minced garlic until smooth and creamy. Add the dried herbs and season with salt and pepper to taste. The Greek yogurt provides the creamy base while cutting calories significantly compared to traditional mayonnaise-based dressings. This dressing can be made up to 3 days ahead and stored in the refrigerator.
Assembling Your Salad
Arrange the mixed greens on a large serving platter or divide among 4 individual plates. The key to a beautiful Cobb salad is the organized presentation of ingredients in neat rows or sections across the greens.
Create distinct sections with each ingredient: arrange the sliced chicken in one area, the crumbled turkey bacon in another, followed by the chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, and thinly sliced red onion. Sprinkle the reduced-fat blue cheese crumbles over the entire salad, then finish with the fresh chopped chives for a pop of color and mild onion flavor.
Serving and Storage Tips
Serve the salad immediately with the skinny dressing on the side, allowing each person to add as much or as little as they prefer. This prevents the greens from wilting and keeps everyone in control of their portion sizes.
If you need to prepare this salad ahead of time, keep all components separate until ready to serve. The prepared chicken, bacon, and hard-boiled eggs can be stored in the refrigerator for up to 3 days. Wait to slice the avocado until just before serving to prevent browning, or toss diced avocado with a little lemon juice to keep it fresh.
Nutritional Benefits
This skinny version delivers all the protein and satisfaction of a traditional Cobb salad while cutting approximately 200-300 calories per serving. The Greek yogurt dressing provides probiotics and protein, while the turkey bacon offers the smoky flavor with less fat than regular bacon. The abundance of fresh vegetables adds fiber, vitamins, and minerals, making this a complete and nutritious meal that will keep you satisfied for hours.
Customization Ideas
Feel free to adapt this recipe to your preferences or dietary needs. Vegetarians can substitute the chicken with grilled tofu or chickpeas, while those avoiding dairy can omit the blue cheese or use a dairy-free alternative. For extra crunch, add some chopped celery or cucumber. If you prefer a different cheese, feta or goat cheese work beautifully in place of blue cheese.
