Easy Cobb Salad

Always a satisfying and nutritious lunch or dinner option, feel free to add other vegetables you enjoy or switch out the chicken for another protein option.

  • Prep time: 15 min
  • Makes: 4
  • Cook time: 0 min

Nutritional Information

  • Calories 480
  • Potassium* 1050 mg
  • Saturated Fat 4.5 g
  • Fat 28 g
  • Cholesterol 285 mg
  • Carbohydrates 16 g
  • Fibre 5 g
  • Sugars 9 g
  • Protein 42 g
  • Sodium 440 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


Naturegg Solar Free Range large eggs, hard-boiled and peeled
1 cup / 250 ml
grape tomatoes
grilled or roasted chicken breasts cutlets (see tips)
1 large
ripe avocados (or 2 small)
6 cup / 1.5 l
chopped Romaine lettuce
Everything bagel seasoning (optional)
Freshly ground black pepper (optional to taste)
Honey Lime Vinaigrette:
2 tbsp / 30 ml
fresh lime juice
2 tbsp / 30 ml
white balsamic or white wine vinegar
1 tbsp / 15 ml
liquid honey
1 clove
garlic, grated
1/4 tsp
each salt and pepper
1/4 cup / 50 ml
canola or olive oil


  1. Slice hard cooked eggs and grape tomatoes in half. Cube chicken cutlets. Pit, peel and halve avocado(s); sprinkle with Everything Bagel seasoning (if using).

  2. Arrange romaine lettuce on a large platter or shallow bowl.

  3. Place cubed chicken on one end. Arrange grape tomatoes, avocado halves, and hard-cooked eggs in rows alongside. Season salad with freshly ground black pepper (if using to taste). Serve with Honey Lime Vinaigrette.

  4. Honey Lime Vinaigrette: Whisk lime juice with vinegar, honey, garlic, salt and pepper until well blended; whisking drizzle in oil until combined. Makes about 1/2 cup/125 ml.


  1. Place eggs in a saucepan; cover with cold water and set over high heat. Bring to a boil. Remove from the heat; add 1 tsp/5 ml baking soda (to make shells easier to peel). Cover pot and let stand for 15 minutes. Drain and cool completely in ice water before peeling.

  2. Leftover or deli-made grilled chicken makes a great shortcut option; or, to prepare fresh grilled chicken, double the vinaigrette recipe to use as a marinade. Season 4 thin chicken breast cutlets with salt, pepper and toss with 2 to 3 tbsp/30 to 45 ml of the vinaigrette. Grill over a medium flame for 3 to 4 minutes per side or until cooked through. (Reserve any extra vinaigrette for another use.)

  3. Vinaigrette can be prepared ahead and refrigerated for up to 3 days; whisk to remix before serving.

This recipe was made with:

Naturegg Solar Free Range

Eggs produced by free range birds who live in solar-powered barns with outside access.

Learn More

Tips: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

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