Ingredients for Baby Spinach Cobb Salad
- 5 ounces baby spinach
- 4 ounces bacon, diced
- 2 hard-boiled eggs, sliced
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and fresh ground black pepper, to taste
- 2 tablespoons balsamic vinaigrette dressing
- 1 tablespoon bacon grease
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How to Make Baby Spinach Cobb Salad
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts and cook until browned and cooked through (about 5-7 minutes per side).
- Remove chicken from skillet and let cool slightly. Once cool, cut into 1/2-inch strips.
- Add 4 ounces bacon, diced, to the skillet and cook over medium heat for 2-3 minutes, or until crisp. Remove bacon from skillet and set aside, reserving 1 tablespoon of bacon grease.
- Reduce heat to low. Add 2 tablespoons of your favorite vinaigrette dressing to the skillet with the reserved bacon grease. Cook, stirring constantly, for 30 seconds to warm the dressing slightly.
- Place 5 ounces of baby spinach in a large bowl.
- Pour the warmed vinaigrette dressing over the baby spinach and toss gently to coat.
- Add the chicken strips, 2 hard-boiled eggs, sliced, and the cooked bacon to the salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
17g
Carbs
0g
