Chicken Cobb Salad
Enjoy with Pita (when you choose to have bread)
Ingredients
- 4 boneless, skinless chicken thighs (3/4 pound)
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 head romaine lettuce, chopped
- 2 tablespoons red wine vinegar
- 4 hard-cooked eggs, cut up
- 1 avocado, cut up
- 4 slices cooked bacon, crumbled
- 4 ounces blue cheese, crumbled (or other preferred cheese)
Instructions
- Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
- In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper.
- Top with the eggs, avocado, bacon, blue cheese, and chicken.
- By Sue Li
Notes
To add crunch to the salad, make your own croutons: Cut up 4 slices of white sandwich bread and toss with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Toast in a 400° F oven until they are golden brown, 10 to 12 minutes.
Per Serving Fat 40g Sat Fat 12g Cholesterol 296mg Sodium 1,026mg Protein 32g Carbohydrate 8g Sugar 2g Fiber 5g Iron 3mg Calcium 217mg
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
https://skinnytimes.com/chicken-cobb-salad/
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