Everyday Food: This salad does double duty

Posted Wednesday, Jul. 02, 2014  comments  Print Reprints
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Cobb salad

Serves 4

Make this classic salad even easier: Use half of a store-bought rotisserie chicken instead of roasting chicken breasts at home.

• 2 bone-in, skin-on chicken breast halves (about 10 ounces total)

• 3 tablespoons extra-virgin olive oil

• Coarse salt and ground pepper

• 4 hard-cooked large eggs

• 4 cups shredded romaine lettuce (from 1 large head)

• 1 tablespoon fresh lemon juice

• 8 slices cooked bacon, crumbled

• 2 plum tomatoes, roughly chopped

• 4 ounces blue cheese, crumbled (1 cup)

• 1 avocado, pitted, peeled and diced medium

1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for tomorrow’s lunch.

2. Quarter 2 eggs and reserve 2 eggs for tomorrow’s lunch. In a large bowl, combine lettuce, lemon juice and 2 tablespoons oil. Season with salt and pepper, toss to combine and top with eggs, bacon, tomatoes, cheese, avocado and remaining chicken.

Nutritional information per serving: 498 calories, 38 grams fat (11 grams saturated fat), 8 grams carbohydrates, 32 grams protein, 5 grams fiber and 69 percent of calories from fat.

Cobb salad sandwich

Serves 4

• 2 ounces blue cheese, crumbled (1/2 cup)

• 2 tablespoons sour cream

• 1 tablespoon mayonnaise

• 1/4 cup buttermilk

• Coarse salt and ground pepper

• 8 slices crusty white bread

• 1 avocado, pitted, peeled and thinly sliced

• 8 slices cooked bacon

• 1 large tomato, thinly sliced

• 1 cup reserved shredded cooked chicken

• 2 reserved hard-cooked large eggs, finely chopped

1. In a small bowl, whisk together blue cheese, sour cream, mayonnaise and buttermilk until smooth. Season with salt and pepper.

2. Lightly toast bread. Divide avocado among 4 slices, along with bacon, tomato and chicken. Top with eggs, and drizzle with blue cheese dressing. Sandwich with remaining slices.

Nutritional information per serving: 562 calories, 26 grams fat (7 grams saturated fat), 47 grams carbohydrates, 33 grams protein, 7 grams fiber and 42 percent of calories from fat.

Have more to add? News tip? Tell us

Toss together a fresh Cobb salad, then take the leftovers to the next level by using the fixings for a lunchtime sandwich.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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