Healthy comfort food: How to make a lighter Cobb salad at home

As the weekend rolls in and many households look for meals that feel indulgent without being heavy, the classic Cobb salad is getting a lighter, healthier, and halal-friendly makeover.

It was named after Bob Cobb, the owner of the Brown Derby restaurant in Hollywood, US, who created and popularised the salad in the late 1930s using kitchen leftovers.

Known for its hearty mix of protein, greens and creamy dressing, the traditional Cobb can be calorie-dense. With a few smart swaps, however, it becomes the kind of comfort food that satisfies without weighing you down.

Nutritionists say lighter salads like this are ideal for weekends, when people want something special but still balanced.

“You keep the familiar flavours, but reduce excess fat and salt while increasing fibre,” Nutritionist Wincate Wangari notes.

What makes this Cobb salad lighter

Instead of fried bacon, this version uses grilled halal chicken. Heavy blue cheese is replaced with a small amount of crumbled feta or light cheese, while the dressing is yoghurt-based rather than cream-heavy.

The result is fresh, filling and easy on digestion, perfect for relaxed weekend lunches or dinners.

Ingredients

For the salad

2 cups romaine lettuce or mixed greens, chopped

1 halal chicken breast, grilled and sliced

2 hard-boiled eggs, sliced

1 medium avocado, diced

1 cup cherry tomatoes, halved

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½ cup cucumber, chopped

¼ cup crumbled feta or light cheese (optional)

yellow corn (optional)

For the light dressing

3 tablespoons plain yoghurt

1 tablespoon olive oil

1 tablespoon lemon juice or apple cider vinegar

1 small garlic clove, finely minced

Salt and black pepper to taste

Steps to follow

Step 1

Grill the chicken with a little olive oil, salt and pepper until fully cooked. Let it rest, then slice it as desired, into cubes or shredded.

Step 2

Prepare the base by spreading the lettuce or mixed greens in a large bowl or platter, then arrange toppings neatly on top: the chicken, eggs, avocado, tomatoes, cucumber and cheese.

Step 3

In a separate small bowl, mix the dressing by whisking together yoghurt, olive oil, lemon juice, garlic, salt, and pepper.

Step 4

Drizzle over the salad just before serving or serve the dressing on the side.

Weekend serving tips

Pair with warm whole-grain bread or pita for extra comfort.

Add chickpeas or lentils for more plant-based protein.

Serve chilled for a refreshing meal after a long, hot week!