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Chicken Bacon Cobb Salad with Sundried Tomato Chicken Sausage

Chicken Bacon Cobb Salad with Sundried Tomato Chicken Sausage

al fresco

"This colorful salad with chicken bacon, chicken sausage, cherry tomatoes, hard-boiled eggs, blue cheese and more makes a delicious lunch or light dinner."
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25 m servings 292 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and quarter.
  2. Meanwhile, prepare a medium skillet with cooking spray, pan brown or grill the al fresco Sundried Tomato Chicken Sausages over medium high heat. Turn frequently while cooking. Slice sausages on the diagonal 1/4-inch thick.
  3. Place 6 slices of al fresco fully cooked chicken bacon on a microwave safe plate and heat in the microwave for 30 to 50 seconds, or until desired crispness is achieved. To assemble, place chopped lettuce in a large bowl. Evenly divide and arrange chicken sausage, blue cheese, chicken bacon, eggs, avocado and tomatoes in a row on top of the lettuce.

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I made this to go along with a roasted turkey breast I made with a Mexican style rub. I used "real" bacon and omitted the sausage, but kept everything else the same. I used a balsamic vinaigr...

Simple and delicious!