Description
A delicious and nutritious chicken cobb salad with avocado, packed with protein and fresh vegetables.
Ingredients
- 1 pound chicken breasts, thinly sliced
- 1 tablespoon avocado oil
- 1 1/2 tablespoons all-purpose seasoning (1 tsp salt, 2 tsp garlic, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp pepper)
- 4 large eggs
- 6-8 slices bacon
- 1 large avocado
- 2 cups grape tomatoes, halved
- 1 cup frozen corn
- 1/2 cup crumbled feta or blue cheese
- 6-8 cups chopped romaine or lettuce of choice
- Finely chopped chives (optional, to taste)
- For the Healthy Ranch Dressing:
- 1/4 cup plain Greek yogurt
- 1-2 tablespoons milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dill
- 1 teaspoon freshly chopped parsley
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 400°F and prep a baking sheet with parchment paper.
- Add avocado oil to a grill pan or skillet over medium-high heat.
- Season chicken with spices and grill for 10-15 minutes on each side until fully cooked.
- Place bacon on the baking sheet and cook in the oven until crispy, about 20 minutes.
- Hard boil the eggs in boiling water for 7-8 minutes.
- Remove the eggs from the boiling water, peel, chop, and set aside.
- Sauté the corn in the same pan as the chicken until warm.
- Pat the cooked bacon dry and chop into bits.
- Slice the avocado and halve the tomatoes.
- Assemble salads by topping romaine with chicken, eggs, bacon, avocado, tomatoes, corn, and feta.
- Whisk together dressing ingredients and drizzle over the salads.
- Serve and enjoy!
Notes
Use a meat thermometer to check that chicken reaches 165°F. Chill ingredients for a refreshing salad. Customize with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Grilling, Baking
- Cuisine: American