Cobb Chopped Salad with Toasted Pita Chips is a 32-minute high protein lunch or dinner with chicken, bacon, eggs, avocado, blue cheese, ranch dressing, and crisp pita chips.
No ratings yet
Prevent your screen from going dark
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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
Storing
Store the salad - Place leftovers in an airtight container and refrigerate for up to 1 day. The avocado may darken, and the lettuce may soften after it sits.Store the pita chips - Place cooled pita chips in an airtight container at room temperature for up to 2 days.Store the dressing - Place extra dressing in a covered container and refrigerate for up to 3 days. Stir before using.Best storage tip - Store the salad, dressing, avocado, and pita chips separately if making this ahead. Add the avocado and pita chips right before serving.