COBB SALAD
662.2
Ingredients:
- 150g boneless chicken breast (raw weight), grilled and diced
- 4 whole eggs
- 50g chopped romaine lettuce
- 50g cherry tomatoes halved
- 60g avocado diced or sliced
- 20g green onions chopped
Dressing:
- 1 teaspoon extra virgin olive oil (7g)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 garlic clove minced
Instructions:
- Hard-Boiled Eggs (stovetop method): Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water, then chop them.
- Meanwhile, season the chicken breast with salt and pepper and grill approximately for 10-12 minutes, and set aside.
- In a separate bowl, combine all ingredients for the dressing and whisk together
Assemble:
- Place romaine lettuce on the bottom of a large salad bowl.
- Top with chicken, eggs, cherry tomatoes, avocado, and green onions.
- Drizzle the dressing over the salad and toss together gently before serving.
Nutrition Facts:
- Calories: 662.2 Cal
- Protein: 59.9g
- Carbs: 14.8g
- Fat: 40.8g
