This Meal Prep Cobb Salad is an easy way to make ahead a healthy lunch or light dinner. Add your favorite dressing right before serving!
OK, friends. Honesty time:
As I’m typing this, I’m half-watching How I Met Your Mother on Netflix.
And, as it just so happens, it’s the Thanksgiving episode of season 1, right where Lily is assembling the Eriksen 7 Layer Salad. With 16 cups of mayo 🤣
Rest assured though, this Cobb Salad is NOT an Eriksen recipe, haha.
In fact, I would be kind of scared if I had to face a 16 cup mayo salad, usually my salads are more like these:
And now, we have a new friend joining:
This Meal Prep Friendly Cobb Salad!
I love eating big, loaded salads for lunch or dinner, but it doesn’t happen very often because… Well. Usually it seems like a lot of work to do while trying to keep a 2 and a 4 year old from destroying the house.
BUT now I figured out I could just MEAL PREP it!
Tips to make an awesome meal prepped Cobb Salad:
What is in a meal prep friendly Cobb Salad?
OK, first things first – not every ingredient is suitable to make ahead. But all of the ones in this particular salad are!
This one is made with:
- hard-boiled eggs – can be meal prepped a week ahead if unpeeled, 3-4 days if peeled
- grilled chicken – can be meal prepped 3-4 days ahead
- crispy bacon – can be meal prepped 3-4 days ahead
- shredded carrots – can be meal prepped 3-4 days ahead
- sliced cucumbers – can be meal prepped 3-4 days ahead
- tomatoes – only slice if you’re eating the salad within 24h, otherwise only wash or they’ll get soggy
- avocado – preferably sliced just before serving
If you want you can also add any kind of salad greens you love.
I haven’t been able to stomach salad greens in any pregnancy, and since I’m currently with bun in the oven 😉 I skip the greens and load up my salad with cucumbers, tomatoes and carrots.
I also find salad greens can be finicky to meal prep, so I prefer to use sturdier vegetables here.
How do you store the ingredients?
I store all ingredients separately/in separate container compartments in the fridge. That way I can be sure they last as long as I stated above.
Usually, we have this salad for a main meal, so we have it at home. This is what I love most about this “recipe”: It works for a single portion just as well as it works for a family-sized prep!
If you’re not going to have the salad at home and want a on-the-go version:
- use a container without compartments and add the ingredients in separate rows
- don’t slice the avocado or tomatoes if you’re not having the salad the following day
- store the dressing in a separate container
- store for up to 3 days.
What dressing should I use for my Cobb Salad?
This is really up to you! I know, we are so far from “traditional” right now. But that’s cool, right?!
I added my Ranch Dressing, but you could really use any.
Some of my favorites:
- Honey Mustard Salad Dressing
- Balsamic Vinaigrette Dressing
- Greek Salad Dressing
- Lemon Poppy Seed Salad Dressing
Get the recipe here:
- 1/2 chicken breast, seasoned, grilled and sliced
- 2 slices bacon, fried
- 1 egg, hard boiled
- 1/4 cucumber, sliced
- 1 small carrot, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 avocado, sliced
- salad greens, optional
- 1/4 cup of your favorite salad dressing
To Eat Right Away:
- Arrange all ingredients on a salad platter and drizzle with the dressing. Serve immediately.
To Meal Prep for Eating at Home:
- Place all ingredients separate from each other in containers. Do not slice the avocado yet, do not slice the tomatoes if you're storing them for more than 24h. Store in the fridge for 3-4 days. To serve, arrange all ingredients on a salad platter. Slice the avocado and tomatoes, if needed. Drizzle with the dressing and serve immediately.
To Meal Prep for On the Go:
- Add all ingredients to a lunch container in separate rows (peel and slice the eggs). Keep the dressing separate. Don't slice the avocado or tomatoes if you're keeping the salad for more than 24h (I mean you can, but it will decrease in freshness). Store in the fridge for up to 3 days.