Chicken Cobb Salad Recipe
Chicken Cobb Salad Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 250
- Fat: 18 g
- Saturated fat: 4 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Sodium: 650 mg
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
Chicken cobb salad is a perfect blend of chicken breast, olive oil, eggs, lemons, avocados, tomatoes and cheese. It is also quite easy to make as compared to other chicken salads.
Ingredients
- Boneless, skinless chicken breasts - 2 (8 ounces each)
- Extra-virgin olive oil - 2 teaspoons (plus 2 tablespoons extra-virgin olive oil)
- Poultry seasoning (eyeballed) - 1 teaspoon
- Salt and freshly ground black pepper - (to taste)
- Large eggs - 4
- Sliced bacon, chopped into ½-inch pieces - 8
- Hearts romaine lettuce - 3
- Lemons (juiced) - 2
- Ripe avocados (halved and scooped from skins with a spoon, then diced) - 2
- Vine ripe tomatoes, seeded and diced - 2
- Red onion (chopped) - 1
- White cheddar or monterey jack, shredded (or blue cheese crumbled) - 2 cups
Instructions
- First of all, you have to preheat a non-stick skillet or grill pan over medium-high.
- Meanwhile, coat the chicken breasts pieces with the olive oil, salt, pepper and poultry seasoning.
- Clean your hands and place the chicken breasts on the grill or the skillet for around six to seven minutes.
- After grilling from both the sides, place the chicken pieces aside for a while so that it may cool down.
- Take a small pot and put the eggs in it.
- Cover them with cold water and place them over high-heat stove.
- When the water boils, turn off the heat.
- Remove the eggs from the pot and let them cool down for around ten minutes.
- Then, peel and chop them.
- Put the chopped bacon in the skillet and place it over medium-high heat stove.
- Take it out when it gets brown and use towel papers to drain them.
- Take a large bowl and chop three hearts of romaine lettuce in it. Put lemon juice on the lettuce and drizzle the extra-virgin olive oil on it.
- Add salt and pepper (to taste).
- Now, toss the diced avocados with the remaining lemon juice. After that, cut the chicken pieces into halves and chop off the meat.
- Before serving the salad, arrange the chopped chicken, boiled eggs, bacon bits, avocados, tomato, red onion and cheese in rows.
Instructions
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1
Goes well with:
Roast Beef Sandwich
Roast beef sandwich, along with a chicken cobb salad is going to end your mid-day craving as it will serve as a full meal.
 Extra-virgin olive oil - 2 teaspoons (plus 2 tablespoons extra-virgin olive oil) Poultry seasoning (eyeballed) - 1 teaspoon Salt and freshly ground black pepper - (to taste) Large eggs - 4 Sliced bacon, chopped into ½-inch pieces - 8 Hearts romaine lettuce - 3 Lemons (juiced) - 2 Ripe avocados (halved and scooped from skins with a spoon, then diced) - 2 Vine ripe tomatoes, seeded and diced - 2 Red onion (chopped) - 1 White cheddar or monterey jack, shredded (or blue cheese crumbled) - 2 cups Instructions First of all, you have to preheat a non-stick skillet or grill pan over medium-high. Meanwhile, coat the chicken breasts pieces with the olive oil, salt, pepper and poultry seasoning. Clean your hands and place the chicken breasts on the grill or the skillet for around six to seven minutes. After grilling from both the sides, place the chicken pieces aside for a while so that it may cool down. Take a small pot and put the eggs in it. Cover them with cold water and place them over high-heat stove. When the water boils, turn off the heat. Remove the eggs from the pot and let them cool down for around ten minutes. Then, peel and chop them. Put the chopped bacon in the skillet and place it over medium-high heat stove. Take it out when it gets brown and use towel papers to drain them. Take a large bowl and chop three hearts of romaine lettuce in it. Put lemon juice on the lettuce and drizzle the extra-virgin olive oil on it. Add salt and pepper (to taste). Now, toss the diced avocados with the remaining lemon juice. After that, cut the chicken pieces into halves and chop off the meat. Before serving the salad, arrange the chopped chicken, boiled eggs, bacon bits, avocados, tomato, red onion and cheese in rows. 3.2.1284
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