Chicken Cobb Salad with Oregano Dressing
This Chicken Cobb Salad with Oregano Dressing is the perfect high-protein, low-carb salad. It is healthy, delicious, and packed with flavors. If you love high-protein meals, this is the salad for you. I used to hate eating salads because most were boring, but making salads like this has made me love them.
Why You Will Love This Salad
This salad is high in protein, including turkey bacon, eggs, and chicken breast. Protein helps one feel full, which contributes to weight management.
Low carb. Eating low-carb meals can lead to weight loss, especially when combined with a calorie deficit.
Flavor-packed. This salad is loaded with flavors from the oregano dressing.
Ingredients Needed For Chicken Cobb Salad with Oregano Dressing
- Chicken breast. An excellent source of protein. The chicken breast can be substituted with chicken thighs.
- Seasoning. I used Salt, black pepper, oregano, garlic powder, and smoked paprika. Feel free to substitute some of these with your favorites.
- Avocado oil. I used avocado oil because I ran out of olive oil; however, you can also use olive oil. They are both fantastic.
- Cherry tomatoes. They are full of antioxidants and nutrients.
- Turkey bacon is lower in calories and fat compared to pork bacon.
- Eggs. An excellent source of vitamin B12.
- Feta cheese is lower in fat than other cheese, making it more suitable for weight management when eaten in moderation. You can substitute it with blue cheese.
- Apple cider vinegar. Use to make the salad dressing. You can replace it with red wine vinegar.
- Lemon juice contains vitamin C, which helps to boost the immune system.
- Canned corn. It’s a good source of fiber. You can substitute the corn with black beans.
- Avocado is a good source of healthy fats, vitamins, and fiber.
- Romaine lettuce. An excellent source of antioxidants. You can substitute the romaine lettuce with baby spinach or arugula.
- Honey adds a little bit of sweetness to the salad dressing.
How To Make The Salad Chicken Cobb Salad with Oregano Dressing
Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and place the turkey bacon on the baking pan. Transfer the baking pan to the oven and bake for 10-15 minutes.
Season the chicken breast with smoked paprika, black pepper, salt, and garlic powder. Heat some oil over medium heat in a nonstick pan. Add the chicken breast and cook for 10-15 minutes or until fully cooked.
Boil the eggs for 5-7 minutes or until fully cooked.
Wash and cut the vegetables and dice the boiled eggs and turkey bacon.
Add all the ingredients to four mason jars. Place the dressing at the bottom of the jars and the vegetables and protein sources at the top. Please look at the detailed recipe and instructions in the recipe section below.
Commonly Asked Questions
Does the avocado turn brown in jars? Yes, it does sometimes, but most of the time, mine stays fresh. However, you can add the avocado when ready to eat.
How long will this salad stay fresh in the fridge? It will remain fresh for 4-5 days.
One jar seems like a lot to me. Can I cut down the ingredients? Yes, you can customize the sizes of each serving, especially if you are on a weight loss journey.
More Salad Recipes You Will Love
Chicken Pasta Salad with Vegetables and Dijon Mayo Dressing
Ground Turkey and Rice with Chipotle Dressing
Chicken Cobb Salad with Oregano Dressing
Ingredients
- 1.5 LB Chicken breast
- 4 eggs
- 8 oz turkey bacon
- 1 cup Cherry tomatoes
- 2 cups canned corn
- 2 Medium Avocados
- 4 TBSP feta cheese
- 6 oz Roman lettuce
- ½ cup lemon juice
- ¼ cup Avocado oil (sub for olive oil )
- 4 TBSP honey
- ½ cup apple cider vinegar
- 2 TBSP smoked paprika
- salt to taste
- 1 ½ TBSP Oregano
- 1 TBSP black pepper
- 1 TBSP garlic
Instructions
- Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and place the turkey bacon on the baking pan. Transfer the baking pan to the oven and bake for 7 minutes.
- Cut the chicken breast into cubes and season with smoked paprika, black pepper, salt, and garlic powder—heat avocado or olive oil over medium heat in a nonstick pan. Add the chicken breasts and cook for 10-15 minutes or until fully cooked.
- Add the eggs to a pot with water and boil for 5-7 minutes or until fully cooked.
- Wash and cut the romaine lettuce and tomatoes. Dice the boiled eggs and turkey bacon.
- To make the salad dressing, in four mason jars, add 1 tbsp avocado or olive oil, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tsp honey, ½ tsp oregano, ¼ tsp black pepper, ¼ tsp garlic powder, salt to taste to each jar and stir.
- To each jar, add ½ cup corn, ¼ cup cherry tomatoes, 1 diced boiled egg, ½ cup cooked chicken breast, ¼ cup chopped turkey bacon, half an avocado, ½ cup romaine lettuce, and 1 tbsp feta cheese.
