High Protein
Cobb Chopped Salad with Toasted Pita Chips is a main dish salad with romaine, chicken breast, bacon, hard-boiled eggs, tomatoes, avocado, blue cheese, and a light ranch dressing.
It has all the Cobb salad pieces you expect, then the toasted pita chips make it more fun. Scoop it, crunch it, call it lunch, call it dinner. This one feels like a full plate without needing a bunch of extra sides.
This recipe is ready in 32 minutes and has 34 grams of protein per serving, so it works well when you want something filling that still feels fresh. The chicken, eggs, and bacon make it hearty.
The avocado and tomatoes keep it from feeling too heavy. The ranch dressing has Greek yogurt mixed in, which gives it a creamy texture without making the salad feel overloaded.
Why You’ll Love This Cobb Chopped Salad with Toasted Pita Chips
It’s a Full Meal Salad
This salad has chicken, bacon, eggs, avocado, cheese, and vegetables in one bowl. It works as a main dish, not a side salad.
It’s Ready in 32 Minutes
This recipe works for busy nights, meal prep lunches, or a fast dinner when you don’t want to make several dishes.
It Has a Scoopable Texture
The chopped romaine, diced chicken, chopped eggs, and toasted pita chips make it easy to scoop and eat.
It Has 34 Grams of Protein
Chicken, eggs, bacon, and blue cheese give this salad a solid amount of protein per serving.
The Dressing Is Creamy
Light ranch dressing, Greek yogurt, milk, lemon juice, garlic powder, and black pepper make a creamy dressing that coats the salad well.
Ingredient Substitutions
Romaine Lettuce
Iceberg lettuce can be used instead of romaine for a crisp texture.
Chicken Breast
Rotisserie chicken or cooked turkey breast can be used in place of cooked chicken breast.
Bacon
Turkey bacon can be used instead of regular bacon.
Blue Cheese Crumbles
Reduced-fat shredded cheddar, feta, or goat cheese can be used if you don’t want blue cheese.
Ranch Dressing
Vinaigrette can be used instead of ranch for a tangier version.
Pita Bread
Flatbread can be used instead of pita bread to make flatbread chips.
Greek Yogurt
Plain regular yogurt can be used in place of Greek yogurt, though the dressing may be a little thinner.
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Cobb Chopped Salad with Toasted Pita Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 2 cups cooked chicken breast diced
- 4 slices bacon cooked crisp and chopped
- 2 large hard-boiled eggs chopped
- 1 cup tomatoes seeded and chopped
- 1 small avocado diced
- ⅓ cup reduced-fat blue cheese crumbles
For the Light Ranch Dressing:
- ¼ cup light ranch dressing
- 2 tablespoon plain nonfat greek yogurt
- 1 tablespoon low-fat milk
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Place the pita breads on a cutting board. Cut around the outer edge of each pita bread to separate the top and bottom layers.
- Cut each pita layer into triangles.
- Place the pita triangles on a baking sheet in a single layer.
- Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder and salt.
- Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges.
- Remove the pita chips from the oven. Let the pita chips cool slightly.
- In a small bowl, add the light ranch dressing, Greek yogurt, milk, lemon juice, garlic powder, and black pepper. Stir until smooth.
- In a large mixing bowl, add the romaine lettuce, chicken, bacon, hard-boiled eggs, tomatoes, avocado, and blue cheese.
- Pour the dressing over the salad. Using tongs, toss gently until the salad is evenly coated.
- Serve right away with the toasted pita chips or flatbread chips for scooping.
Notes
Nutrition
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