Cobb Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
Units
- 3 boneless, skinless chicken breasts
- 5 ounces mixed baby greens
- 1 pint cherry tomatoes, cut in half pole-to-pole
- 2 avocados, diced
- 6 pieces bacon, cooked until crispy, then crumbled
- 3 hard-boiled eggs, chopped
- 4 ounces blue cheese (you can substitute with your favorite cheese) (omit for Paleo and dairy free)
- Juice of 1 lemon
- 2–3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place chicken in a medium pot and cover with water. Bring to a boil then skim away the foam that rises to the top. Continue to cook for about 8-10 minutes until chicken is cooked through. Remove chicken from pot and cut into cubes. Cool.
- Spread lettuce in an even layer on a large plate. Arrange tomatoes, avocados, bacon, eggs, cheese and chicken in separate rows on lettuce. Whisk lemon juice, olive oil, salt and pepper in a small measuring cup. Add additional salt to taste. Drizzle vinaigrette over salad and serve.
Nutrition
- Serving Size: Serves 6
Find it online: https://deliciouslyorganic.net/cobb-salad-recipe/