Chicken Cobb Salad
A protein packed delicious Chicken Cobb salad with crispy bacon and a healthier homemade ranch dressing.
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Servings: 2
Calories: 720kcal
Ingredients
For the Chicken:
- 2 chicken breasts
- salt and pepper, to taste
For the Salad:
- 1 head lettuce of choice, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado sliced
- 3 eggs, boiled to preference and sliced
- 8 strips bacon, cooked crispy and diced
For the Ranch Dressing:
- 1 cup yogurt
- 1/3 cup laban or milk
- 1 tbsp white vinegar
- 2 tbsp fresh parsley, minced
- 2 tsp dill, minced optional
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- salt, to taste
Instructions
- To prepare the chicken, place chicken breasts on a oiled baking sheet. Salt and pepper both sides of the chicken, and bake at 200 C (400F) for 20-25 minutes or until cooked through.
- Let chicken cool, then slice into strips and set aside.
- To make the dressing, whisk together all the dressing ingredients and set aside.
- In a large serving bowl or platter, combine all the salad ingredients (lettuce, tomatoes, avocado, eggs, and bacon). Top with the sliced chicken and drizzle with dressing.
- Serve with extra dressing on the side and enjoy!
Notes
Dressing adapted from tasty.com
To make the perfect medium boiled eggs, place eggs in a saucepan that you fill with cool tap water until water comes an inch above eggs. Add a pinch of baking soda, bring to a boil, then cover and turn off the heat. Keep the eggs in the hot water for 6 minutes for egg yolk doneness like that pictured, or longer and shorter to your taste. Immediately plunge eggs into a bowl of ice cold water and once cool, peel.
The baking soda helps make peeling easier, and so does submerging the eggs in ice water once cooking time is over.
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Nutrition
Calories: 720kcal