Chicken Cobb Salad
This Chicken Cobb Salad is loaded with veggies and toppings such as bacon, avocado, and crumbled feta cheese, making this salad a meal in itself.
Servings: 4 servings
Calories: 428kcal
Ingredients
- 1 lb boneless skinless chicken breast breasts cut in half and pound to the same thickness
- 6 slices of bacon
- 4 oz feta cheese crumbled
- 1 red onion thinly sliced
- 1 Roma tomato chopped
- 1 avocado sliced (dip in lemon juice to preserve color)
- 4 eggs cooked, quartered
- 5 cups romaine lettuce approx. 1 head, rinsed
- Serve with your favorite salad dressing.
Instructions
- Add olive oil to a skillet and heat over medium-high heat.
- Salt and pepper the chicken breasts and add to the skillet.
- Cook for 6-8 minutes on each side or until cooked through.
- Allow the chicken to rest for 5 minutes and then slice.
- Cook the bacon slices in a single layer for 5-7 minutes on each side depending on the crispiness you want.
- Add the eggs to a saucepan and cover the eggs with water.
- Bring to a rapid boil, cover with a lid, and then remove from the heat.
- Allow the pot to sit for 6-10 minutes depending on how you want your eggs.
- Add ice and water to a bowl and submerge the cooked eggs into the ice water.
- Allow it to sit for 10 minutes before peeling and adding to the salad. Remove the peels and quarter the eggs.
- Create a bed of romaine lettuce on a platter.
- Top with the prepared veggies, bacon, chicken, avocado, and cheese.
- Serve immediately.
Notes
Save time and prepare the chicken, bacon, and/or eggs ahead of time.
Use a meat thermometer to ensure that the chicken reaches the internal temperature of 165°F.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 11g | Protein: 40g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 273mg | Sodium: 729mg | Potassium: 1023mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5716IU | Vitamin C: 13mg | Calcium: 205mg | Iron: 2mg
