This Chicken Cobb Salad is one of those. This is a salad for the salad-haters. Or the rest of us when we just don’t feel like being healthy but know we really should. Despite the blue cheese and bacon pieces (which can be kept to a minimum to up the health-factor), this salad isn’t all bad.
Avocados are a wonder food – full of good fats and great for your skin, and the chicken breast and hard-boiled eggs are a great source of protein.
Essentially, this is a salad which everyone can enjoy. Mixand match the quantities to meet your requirements and everyone’s happy. There’s no point in depriving yourself of everything delicious or we would all just eat piles of lettuce. I love lettuce, but its very boring on its own.
So enjoy your salads, add one or two more indulgent ingredients and cut the snacks elsewhere if you’re calorie counting. This would be great served family-style with each of the components in small bowls, that way even the pickiest of eaters will be satisfied.
Ingredients (serves 2) 2 chicken breasts 4 rashers smoked bacon 3 eggs Cherry tomatoes, halved 1 avocado, cubed 1 heart romaine lettuce 3tbsp Olive Oil 1tbsp Balsamic vinegar Method: 1. Preheat oven to 180celcuis 2. Place chicken and bacon rashers on an oven tray and bake until the chicken is cooked through. Mine took around 15minutes but thicker breastsmay take more time. If your bacon cooks faster, take it out after 10-12minutes. 3. Place eggs in a saucepan and cover with cold water. Bring to the boil and boil for another 6-8 minutes for soft boiled eggs or 8-10minutes for hard boiled. 4. In a large bowl, chop up your lettuce into bite size pieces,combine with avocado, tomatoes and dressing. 5. Once your chicken is done, using two forks shred it and add to the salad. 6. Break the bacon into pieces and add to the salad. 7. Peel the hardboiled eggs and cut into quarters. 8. Combine all ingredients and serve.