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CHICKEN COBB SALAD

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Cook Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2, 6oz. each Chicken breast, grilled, cool down and chop
  • 6 cups Romaine, chopped
  • 1/2 cup Cherry tomatoes, halved
  • 1 each Avocado, diced
  • 1/2 T. Lime juice, freshly squeezed
  • 2 slices Bacon, cooked, cool down and chop
  • 1 each Hard boiled egg, halved, crumble or quarter
  • 1/4 cup Red onion, pickled or raw
  • 1/2 each English cucumber, sliced
  • 1/4 cup Bleu cheese, crumbled
  • 4 T. Red wine vinaigrette, dressing of choice*

Method
 

  1. Cook the chicken breast and set aside. Feel free to pan sear salmon or shrimp in place of the chicken.
  2. Bake the bacon at 350 degrees for 10 minutes. Cool and set aside. Once cool, dice into small pieces.
  3. Hard boil your egg(s) and set aside to cool. You can omit this ingredient if it takes too much time.
  4. Prepare a vinaigrette of your choice. If you don't have time to make one, a honey mustard vinaigrette or red wine vinaigrette works well.
  5. Dice the avocado into a small bowl and stir gently with a squirt of lime juice.
  6. Chop your romaine and add to a large mixing bowl. Toss your dressing with the romaine. Feel free to use less dressing or add more greens if you wish.
  7. Assemble each salad by separating out the greens and top with cherry tomatoes, chopped bacon, 2 T. of diced avocado, crumbled hard boiled egg, pickled red onion, sliced cucumber, bleu cheese and chopped grilled chicken breast. Enjoy!

Notes

Nutrition: this salad is high in protein and is extremely satisfying for a delicious lunch or a lighter dinner.