
How To Make Traditional Chicken Cobb Salad
Enjoy amazing and fresh traditionally-made cobb salad with the neutral taste from cucumber and avocado. Top with tasty chicken for a filling meal.
Serves:
Ingredients
For Dressing:
- 1tbspFrench’s Dijon Mustard
- 2tbspshallot,minced
- ¼cuplemon juice
- ½tspsugar
- ½tspsalt
- ¼tspMcCormick® black pepper
- â…”cupolive oil
For Salad:
- 1lbchicken breast,boneless, skinless
- 4eggs,hard-boiled
- ½lbbacon,cooked
- 1headgreen leaf lettuce,torn into bite-size pieces
- 6smalltomatoes,on the vine, quartered
- radish,quartered
- 1cupcucumber,sliced
- 1avocado,thinly sliced
Instructions
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Make the dressing by whisking together French’s Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
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Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
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Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3 to 4 minutes, then flip the chicken.
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Cover with a lid to allow the chicken to cook through, 7 to 10 minutes. Once the chicken is cooked through, remove from pan and let it rest for 5 to 10 minutes, then cut into slices.
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Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch pieces.
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Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
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Enjoy!
Nutrition
- Calories:Â 622.11kcal
- Fat:Â 53.97g
- Saturated Fat:Â 12.00g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 31.41g
- Polyunsaturated Fat:Â 7.72g
- Carbohydrates:Â 9.72g
- Fiber:Â 3.76g
- Sugar:Â 4.36g
- Protein:Â 26.02g
- Cholesterol:Â 179.97mg
- Sodium:Â 569.55mg
- Calcium:Â 48.40mg
- Potassium:Â 726.65mg
- Iron:Â 2.00mg
- Vitamin A: 118.59µg
- Vitamin C:Â 20.87mg
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