Description
A fresh and protein-packed Cobb salad made with grilled chicken, crisp vegetables, creamy avocado, and a light homemade vinaigrette. This balanced and satisfying salad works perfectly as a wholesome lunch or light dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, sliced
- 2 hard-boiled eggs, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup blue cheese crumbles
For the dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rub the chicken breasts with olive oil, garlic powder, salt, and black pepper.
- Grill or pan-sear the chicken over medium heat for 6–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- In a small bowl, whisk together red wine vinegar, Dijon mustard, olive oil, lemon juice, salt, and black pepper to prepare the dressing.
- Arrange the chopped romaine lettuce in a large serving bowl or platter.
- Top with rows of sliced chicken, cherry tomatoes, cucumber, avocado, chopped hard-boiled eggs, red onion, and blue cheese.
- Drizzle the dressing over the salad just before serving or serve it on the side.
Notes
- Swap blue cheese for feta for a milder flavor.
- Omit cheese for a dairy-free option.
- Add grilled corn or sliced bell peppers for extra texture.
- Stir 1 tablespoon Greek yogurt into the dressing for a creamier consistency.
- Store ingredients separately for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 210 mg
