Description
A delicious and nutritious Chicken Cobb Salad with grilled chicken, fresh vegetables, and a homemade dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (e.g., Romaine, spinach, or arugula)
- 1 avocado, sliced
- 2 hard-boiled eggs, sliced
- ½ cup crumbled blue cheese (or feta cheese if preferred)
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- FOR THE DRESSING:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for a few minutes, then slice into strips or cubes.
- In a large bowl, arrange the mixed greens. Add the sliced avocado, sliced hard-boiled eggs, crumbled blue cheese, cherry tomatoes, and red onion.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Add the sliced chicken on top of the salad. Drizzle the dressing over the salad and toss gently to combine, or serve the dressing on the side.
- Serve immediately and enjoy!
Notes
- <li=Good for meal prep. <li=Taste best when served fresh. <li=Can substitute chicken with grilled shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 185mg