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Cobb Salad Sheri-Style – Bariatric Recipes

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Cobb Salad Sheri-Style – Bariatric Recipes
  1. Place the egg in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the egg to a bowl of cold water and let the egg sit until cool enough to handle. Peel and slice.
  2. Meanwhile, cook the bacon in a large pan over medium heat for about five minutes per side or until the bacon is cooked through and crispy. Transfer to a paper towel-lined plate to let the bacon cool slightly then chop into small pieces.
  3. To a jar add the oil, lemon juice, and mustard. Shake to combine.
  4. To serve, place the romaine on a plate and top with the chicken, egg, bacon, cucumber, and green onion. Drizzle the dressing on top. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavors: Add stevia, monk fruit, dried herbs, fresh garlic, salt, and/or pepper to the dressing.

Additional Toppings: Cheese, olives, tomatoes, and/or avocado.

No Romaine: Use baby spinach or another salad green instead.



amount per serving