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Layered Cobb Chicken Salad- To Go
Added almost 4 years ago- 20-30m Recipe Time
- 8 SmartPoints™
- 280 Calories
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| WWP+ (per serving) | 7 |
| SmartPoints™ | 8 |
| Servings | 4 |
| Calories per Serving | 280 |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrate | 17 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Protein | 32 g |
Ingredients
- 8 cups Romaine Lettuce, chopped (or lettuce of choice)
- 2 cups Chicken, cooked and chopped [1]
- 2 medium Red bell peppers (or color of choice)
- 1 medium Red onion
- 1 cup Feta cheese (or cheese of choice)
- 3 large Roma tomatoes, diced
- 2 large Avocado, pitted and diced
- 2 large Eggs, hardboiled
- 2 large Egg whites, hardboiled (or 1 additional egg)
- Optional: 4 slices center cut bacon, cooked and crumbled
-
[1] I used grilled chicken breast that I had leftover, and cut them into bite size cubes. The shredded crockpot chicken on Dashing Dish also works great, or the breast meat from a rotisserie chicken works if you are short on time!
Method
1
Wash, dry, and cut the ingredients for the toppings. Find four small-medium jars or Tupperware containers that would work for packing your toppings.
2
Start by layering the toppings in your medium sized jars, starting with the chicken. Follow with the rest of the toppings in layers, dividing ingredients evenly among the jars. End with the tomato, avocado, and eggs (they are the most tender ingredients), and place the lids on the jars. Divide lettuce evenly among 4 large Tupperware containers, and fill 4 small Tupperware with dressing if desired.
3
When ready to serve, dump the jar full of ingredients over the large Tupperware with the lettuce. Toss to combine, and serve with dressing if desired.
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