Cobb Salad

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 692kcal

Ingredients

Salad

  • 1 pound Chicken breast boneless skinless butterflied
  • 2 Eggs hard boiled
  • 2 oz Bacon diced & cooked
  • 4 cups Romaine hearts washed and chopped
  • 1 Avocados diced
  • 1/2 Cucumber chopped
  • 2 Radish sliced
  • 1 Tomato diced
  • 1/2 Red onion diced
  • 2 oz Crumbled blue cheese
  • 4 slices Crusty bread

Dressing

  • 2 Tsp Dijon mustard
  • 1 clove Garlic minced
  • 2 tbsp Lemon juiced
  • 4 tbsp Extra-virgin olive oil

Instructions

  • Preheat a grill or grill pan on medium heat.
  • Season both sides of the chicken well with salt and pepper. Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer, approximately 3 - 4 minutes per side. Remove from the heat and set aside to rest for 3 minutes before dicing into bite sized pieces.
  • Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil set a timer for 6 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 2 - 3 minutes to cool. Then peel and chop.
  • In a nonstick pan on medium heat cook the chopped bacon until crispy. Remove with a slotted spoon to drain the fat.
  • Lay down the lettuce, top with chicken, bacon, hard boiled eggs, avocado, cucumber, radish, tomato, onion, and blue cheese.
  • In a bowl whisk together the dijon mustard, garlic, lemon, and oil. Season with salt and pepper.
  • Dress the salad and serve with crusty bread.

Nutrition

Calories: 692kcal | Carbohydrates: 48g | Protein: 42g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 825mg | Potassium: 1172mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6889IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 4mg

Cobb Salad

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 692 kcal

Ingredients
  

Salad

  • 1 pound Chicken breast boneless skinless butterflied
  • 2 Eggs hard boiled
  • 2 oz Bacon diced & cooked
  • 4 cups Romaine hearts washed and chopped
  • 1 Avocados diced
  • 1/2 Cucumber chopped
  • 2 Radish sliced
  • 1 Tomato diced
  • 1/2 Red onion diced
  • 2 oz Crumbled blue cheese
  • 4 slices Crusty bread

Dressing

  • 2 Tsp Dijon mustard
  • 1 clove Garlic minced
  • 2 tbsp Lemon juiced
  • 4 tbsp Extra-virgin olive oil

Instructions
 

  • Preheat a grill or grill pan on medium heat.
  • Season both sides of the chicken well with salt and pepper. Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer, approximately 3 - 4 minutes per side. Remove from the heat and set aside to rest for 3 minutes before dicing into bite sized pieces.
  • Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil set a timer for 6 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 2 - 3 minutes to cool. Then peel and chop.
  • In a nonstick pan on medium heat cook the chopped bacon until crispy. Remove with a slotted spoon to drain the fat.
  • Lay down the lettuce, top with chicken, bacon, hard boiled eggs, avocado, cucumber, radish, tomato, onion, and blue cheese.
  • In a bowl whisk together the dijon mustard, garlic, lemon, and oil. Season with salt and pepper.
  • Dress the salad and serve with crusty bread.

Nutrition

Calories: 692kcalCarbohydrates: 48gProtein: 42gFat: 38gSaturated Fat: 9gCholesterol: 174mgSodium: 825mgPotassium: 1172mgFiber: 8gSugar: 5gVitamin A: 6889IUVitamin C: 20mgCalcium: 162mgIron: 4mg
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