Low Sodium Wendy's Style Cobb Salad

Introducing the perfect balance of flavor and nutrition with this Low Sodium Wendy’s Style Cobb Salad—a vibrant twist on the classic fast-food favorite, crafted for a heart-healthy lifestyle. Packed with crisp romaine lettuce, mixed greens, juicy cherry tomatoes, and crunchy cucumber, this salad offers the ultimate fresh base. Protein-rich grilled chicken, hard-boiled eggs, creamy avocado, and low-sodium turkey bacon add indulgence without sacrificing wellness, while a sprinkle of unsalted sunflower seeds provides a satisfying crunch. Topped with reduced-sodium shredded cheddar cheese and a homemade tangy lemon-honey dressing, this easy-to-prepare dish is a flavorful, guilt-free meal in just 30 minutes. Perfect for lunch, dinner, or meal prep, this wholesome, restaurant-worthy Cobb salad is a low-sodium delight you’ll crave again and again.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 cups Romaine lettuce
• 2 cups Mixed greens
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 1 medium Grilled chicken breast (no salt added)
• 2 large Hard-boiled egg
• 1 medium Avocado
• 4 slices Low sodium turkey bacon
• 1 cup Reduced/low sodium shredded cheddar cheese
• 2 tablespoons Unsalted sunflower seeds
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Honey
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

Start by preparing the base of the salad. Chop the romaine lettuce and mix it with the mixed greens in a large salad bowl.

Step 2

Slice the cherry tomatoes in half and thinly slice the cucumber. Add these vegetables to the salad bowl.

Step 3

Grill or pan-sear the chicken breast until cooked through, about 4-5 minutes per side depending on thickness. Allow it to rest for 5 minutes before slicing it into thin strips.

Step 4

Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and simmering for 9-12 minutes. Peel and slice the eggs into quarters.

Step 5

Cook the low sodium turkey bacon in a pan over medium heat until crispy. Let it cool on a paper towel, then crumble it into small pieces.

Step 6

Slice the avocado thinly and set it aside for topping the salad.

Step 7

Layer the sliced grilled chicken, boiled egg quarters, avocado slices, crumbled turkey bacon, and shredded cheddar cheese over the greens.

Step 8

Sprinkle the unsalted sunflower seeds over the top for added crunch.

Step 9

To prepare the dressing, whisk together olive oil, lemon juice, honey, dried oregano, and black pepper. Adjust seasoning to taste (avoid salt to keep the sodium low).

Step 10

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

Nutrition Facts

Serving size	(1143.9g)

Amount per serving	% Daily Value*
Calories	1604.0

Total Fat 120.6g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 9.1g
Cholesterol 637mg	0%
Sodium 1264.2mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 16.5g
Protein 92.9g	0%

Vitamin D 121IU	0%
Calcium 1024.1mg	0%
Iron 8.6mg	0%
Potassium 2621.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 22.4%

Carbs: 12.0%