Cobb Salad Meal Prep
A quick and simple meal prep recipe to make the most of dinner leftovers and build an epic Cobb salad for lunch.
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Ingredients
- 2 cooked chicken breasts, grilled
- 1 large head of romaine, washed and chopped
- 2 hard-boiled eggs, sliced into rounds or wedges
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 shallot, sliced (or ¼ cup red onions)
- ⅓ cup blue cheese crumbles
- 4 slices of bacon, cooked and crumbled
- ⅓ cup Red Wine Vinaigrette
Instructions
Assemble:
- Layer the salad ingredients (except the sliced avocado) inside each meal prep container.
- Pack the salad dressing in a small lidded container, about 2 tablespoons per serving. By packing it separately, you keep the salad from getting mushy.
Before serving:
- Slice the avocado and add ¼ of it to each salad the morning of.
- Drizzle with the dressing right before eating the salad.
Nutrition
Serving: 1 salad | Calories: 421kcal | Carbohydrates: 15g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 175mg | Sodium: 443mg | Potassium: 1115mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14175IU | Vitamin C: 23mg | Calcium: 161mg | Iron: 4mg
