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

Ingredients

4
Naturegg Solar Free Range large eggs, hard-boiled and peeled
1 cup / 250 ml
grape tomatoes
4
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

Directions

  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.

Tips

  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: Cooking

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