Description
A hearty, protein-packed Cobb salad layered with seasoned chicken, eggs, avocado, tomatoes, blue cheese, and romaine, finished with a tangy homemade vinaigrette.
Ingredients
Chicken: 1 tbsp avocado oil, 1 lb chicken breast, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp black pepper
Salad: 10–12 cups chopped romaine lettuce, 1 cup cherry tomatoes (halved), 2 avocados (sliced), 4 boiled eggs (quartered), 3 tbsp chives (sliced), 4 oz blue cheese crumbles
Dressing: 3 tbsp red wine vinegar, ½ cup olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, 2 cloves garlic (minced), Salt and pepper to taste
Instructions
- Whisk dressing ingredients until emulsified. Set aside or refrigerate.
- Season chicken with spices. Cook in avocado oil over medium-high heat for 5–6 min per side until 165°F. Rest and slice.
- Boil eggs (9–12 min), cool, peel, and quarter.
- Place romaine in large bowl or platter. Toss with some dressing.
- Top with rows of sliced chicken, tomatoes, avocado, eggs, blue cheese, and chives.
- Drizzle more dressing or serve on the side.
Notes
- Substitute chicken with shrimp, turkey, or tofu.
- Try feta, goat cheese, or Parmesan instead of blue cheese.
- Use lemon/lime juice to keep avocado fresh.
- Mix greens or add almonds or bacon for texture.
- Store components separately and assemble fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 210mg
