Cobb Salad
Servings 4 Servings
Calories 514kcal
Ingredients
Salad
- 1 pound Chicken breast boneless skinless butterflied
- 2 Eggs hard boiled
- 4 slices Bacon diced
- 4 cups Romaine hearts washed and chopped
- 1 Avocados diced
- 1/2 Cucumber chopped
- 2 Radish sliced
- 1/2 Tomato diced
- 2 tbsp Red onion diced
- 4 tbsp Crumbled blue cheese
Dressing
- 1 Tsp Dijon mustard
- 1 clove Garlic minced
- 1 tbsp Lemon juiced
- 3 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°F using a thermometer, approximately 3 to 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 to 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.
Nutrition
Calories: 514kcal | Carbohydrates: 12g | Protein: 34g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 448mg | Potassium: 1087mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6834IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 2mg