Print
Springtime Cobb Salad with Raspberry Vinaigrette - Square Recipe Preview Image

Springtime Cobb Salad with Raspberry Vinaigrette

We’re on Day 5 of our free Spring Into Health Lunch Challenge and we’re enjoying a special Springtime Cobb Salad with Raspberry Vinaigrette that is one of my favorite cobbs ever and PERFECT for Spring.
Categories Lunch
Difficulty Easy
Keyword raspberry vinaigrette recipe, raspberry vinaigrette salad, salads with raspberry vinaigrette dressing
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 salads
Calories 502 kcal
Author Lacey Baier

Ingredients

For the cobb:

  • 1 chicken breast, boneless and skinless
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 lb thick asparagus, thinly sliced with a vegetable peeler
  • 4 eggs
  • 4 cups baby spring lettuce mix
  • 1 cup grape tomatoes, halved
  • 4 small radishes, thinly sliced
  • 1 avocado, diced
  • 1/2 14.5 oz can artichoke hearts , canned in water, sliced in half

For the dressing:

  • 2 cups fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp water

Instructions

  1. Season the chicken with sea salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.

  4. Slice the root end off the asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
  5. To make the raspberry vinaigrette, in a blender, combine fresh raspberries, olive oil, red wine vinegar, raw honey, sea salt, ground black pepper, and water. Puree until very smooth.
  6. To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, followed by the diced chicken, asparagus ribbons, halved grape tomatoes, diced avocado, thinly sliced radishes, and hard boiled eggs, and halved artichoke hearts.
  7. To serve, drizzle with the raspberry vinaigrette and enjoy.

Recipe Video

Recipe Notes

If you’re prepping this salad ahead of time, make sure to stack it using a quart sized mason jar, starting with the vinaigrette at the bottom, followed by the harder vegetables like the tomatoes and asparagus, keeping the more delicate greens and cheese for the top. Or you could toss it all together without the salad dressing and then drizzle it over when you’re ready to enjoy.

 

There’s still time to sign up so come join our free 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

Nutrition Facts
Springtime Cobb Salad with Raspberry Vinaigrette
Amount Per Serving (1 salad)
Calories 502 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 6.3g32%
Cholesterol 214.3mg71%
Sodium 489.2mg20%
Carbohydrates 31.1g10%
Fiber 14.4g58%
Sugar 11.3g13%
Protein 23.3g47%
* Percent Daily Values are based on a 2000 calorie diet.