Chicken Cobb Salad with Blue Cheese

and Mustard Vinaigrette

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low-carb
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Instructions

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1 Poach chicken

Bring a pot of water to a boil. Once boiling, add the chicken breasts. Poach for 5-7 min until cooked through. Transfer to a chopping board to cool. Alternatively, fry the chicken in a hot pan with a drizzle of oil.

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2 Boil eggs

Meanwhile, bring a second pot of water to a boil. Once boiling, gently lower the eggs into the water, using a spoon. Cook the eggs for 7 min, then submerge them in cold water to cool.

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3 Fry bacon

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the bacon and fry until browned and crispy. Transfer the bacon to a plate or chopping board.

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4 Make dressing

Add the Dijon mustard to a small bowl. Add the olive oil. Gradually add the white balsamic vinegar, whisking constantly. Season with salt and pepper (see pro tip). Mix well until smooth. Set aside.

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5 Prep salad

Chop the Romaine lettuce. Chop the tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Peel and quarter the eggs. Crumble the blue cheese. Chop the crispy bacon into small pieces. Slice the cooled chicken breasts.

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6 Assemble salad

Divide the chicken, eggs, bacon, lettuce, tomatoes, avocado and blue cheese among plates. Drizzle with the dressing and serve immediately. 

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Add a drizzle of honey or a pinch of sugar to your vinaigrette. Don't dress the salad until just before serving, otherwise it will go soggy!

It's no wonder this salad is a classic - it comes with a little bit of everything!

Cooking Time: 20 min

Cals 543 · Prot 51 · Carbs 9 · Fat 33

Gluten-Free

Ingredients

Number of people

Salad

Chicken breast 300 Grams
Eggs 1 Piece
Smoked turkey bacon 60 Grams
Romaine lettuce 200 Grams
Tomatoes 2 Pieces
Avocado 1 Piece
Blue cheese 60 Grams

Dressing

Dijon mustard 6 Grams
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Salt 1 Tsp
Black pepper 1 Tsp

It's no wonder this salad is a classic - it comes with a little bit of everything!

Cooking Time: 20 min

Cals 543 · Prot 51 · Carbs 9 · Fat 33

Gluten-Free

Instructions

photo

1 Poach chicken

Bring a pot of water to a boil. Once boiling, add the chicken breasts. Poach for 5-7 min until cooked through. Transfer to a chopping board to cool. Alternatively, fry the chicken in a hot pan with a drizzle of oil.

photo

2 Boil eggs

Meanwhile, bring a second pot of water to a boil. Once boiling, gently lower the eggs into the water, using a spoon. Cook the eggs for 7 min, then submerge them in cold water to cool.

photo

3 Fry bacon

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the bacon and fry until browned and crispy. Transfer the bacon to a plate or chopping board.

photo

4 Make dressing

Add the Dijon mustard to a small bowl. Add the olive oil. Gradually add the white balsamic vinegar, whisking constantly. Season with salt and pepper (see pro tip). Mix well until smooth. Set aside.

photo

5 Prep salad

Chop the Romaine lettuce. Chop the tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Peel and quarter the eggs. Crumble the blue cheese. Chop the crispy bacon into small pieces. Slice the cooled chicken breasts.

photo

6 Assemble salad

Divide the chicken, eggs, bacon, lettuce, tomatoes, avocado and blue cheese among plates. Drizzle with the dressing and serve immediately. 

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Add a drizzle of honey or a pinch of sugar to your vinaigrette. Don't dress the salad until just before serving, otherwise it will go soggy!

Ingredients

Number of people

Salad

Chicken breast 300 Grams
Eggs 1 Piece
Smoked turkey bacon 60 Grams
Romaine lettuce 200 Grams
Tomatoes 2 Pieces
Avocado 1 Piece
Blue cheese 60 Grams

Dressing

Dijon mustard 6 Grams
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Salt 1 Tsp
Black pepper 1 Tsp
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