Classic Chicken Cobb Salad
This is a substantial chicken cobb salad with a decent amount of protein. It could serve 4 people as a light lunch, but the macros are calculated for 2 hungry people! I love a big salad, so I could honestly eat this whole thing myself. So tasty!
Chef Tips:
- Many people add blue cheese to their Cobb salad, but any cheese will do, or you can leave it out altogether if you are lactose-intolerant. There is plenty going on in this colorful concoction, so a little cheese won’t be missed! I do usually add blue cheese to mine though!
Chicken Cobb Salad
The chicken cobb salad is a classic that is full of flavor. It's hearty and filling, perfect for lunch or even dinner with a bowl of soup or sandwich on gluten-free bread.
Ingredients
- 3.5 oz smoked bacon lardons
- 2 large eggs
- 1.4 oz watercress
- 1.4 oz salad leaves of your choice
- 1 cooked chicken breast skinless and deboned (we use Butcher Box meat)
- 1 tomato chopped
- 1 avocado diced
- 3 TB olive oil
- 1 TB lemon juice
- 1 tsp Dijon mustard
- Sea salt
- Freshly ground black pepper
Instructions
- Fry the bacon lardons in a non-stick pan over medium-high heat until almost crispy. Remove and set aside on a plate lined with kitchen paper.
- At the same time, boil the eggs to your liking. Run cold water over them to help them cool quicker, then peel and halve them.
- Arrange the watercress and salad leaves in a wide, shallow-bottom salad bowl.
- Arrange the chicken, bacon, eggs, tomato, and avocado on top.
- Season the salad with more salt and freshly ground black pepper if you feel it needs it.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 10gProtein: 39gFat: 53gSaturated Fat: 12gCholesterol: 255mgSodium: 1.05mgFiber: 5gSugar: 3g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.