🥗

Chicken Cobb Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed any prep ideas! This entire dish can be made ahead!
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🥚 Make extra boiled eggs for snacks. Would be great as a pre/post workout snack topped with everything but the bagel seasoning!
  • 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.

Optional DIY Dressing

[Mustard Vinaigrette]

Ingredients:

  • 1 large head of romaine lettuce (or 2-3 small)
  • 4 eggs, or hard boiled eggs
  • 1 lb of chicken breast, about 1 large/2 small
  • 8 slices bacon
  • 2 avocados
  • 4 oz. crumbled blue cheese
  • 1 pint Cherry Tomatoes
  • 1/4 red onion
  • Your favorite pre-made dressing, or make the

Directions:

  1. 🔪 Veg
    1. Chop lettuce.
    2. Optionally, half cherry tomatoes or serve whole.
    3. Thinly slice red onion.
  2. 🔪 Eggs (can be done up to 3 days ahead)
    1. Boil a large half way full pot of water.
    2. Once simmering, lightly set eggs in the water and set timer for 11 minutes.
    3. While the eggs boil, prepare an ice bath in a large bowl filled with half ice and half cold water.
    4. Immediately remove the eggs when the timer goes off and place in the ice bath until eggs are completely cool. About 10 minutes.
    5. Peel the eggs and chop or slice into rounds.
  3. 🔪 Bacon (can be done up to 3 days ahead)
    1. Slice bacon into bite size pieces.
    2. Cook in a pan over medium-high heat until crisp.
    3. Scoop cooked bacon onto paper towels to soak up grease. Let cool before topping salads, if making ahead.
    4. Use this pan, with about 1 tbsp of bacon grease, to cook chicken in the next step.
  4. 🔪 Chicken (if you have a sous vide machine - find directions here)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper, + any dried seasoning you want.
    3. Warm a pan over medium heat with a tablespoon of oil (or use bacon grease from the step before.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
    5. Let cool before topping salads, if making ahead.
  5. Serve
    1. Place chopped lettuce in meal prep containers if making ahead.
    2. Top with hard boiled eggs, chicken, bacon, blue cheese, tomatoes, and red onion.
    3. Serve with 1/2 a sliced avocado and mustard vinaigrette or your favorite dressing.