Chicken Cobb Salad with Avocado Dressing

Elevate your salad game with this vibrant and satisfying Chicken Cobb Salad with Avocado Dressing! Packed with layers of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, smoky bacon, and creamy blue cheese, this dish is a feast for both the eyes and the taste buds. Tender grilled chicken breast and perfectly boiled eggs add substantial protein, making it a hearty and wholesome meal. The star of the show is the luscious homemade avocado dressing, blended with Greek yogurt, fresh cilantro, and a hint of zesty lemon for a creamy, tangy finish. Ready in just 35 minutes, this recipe is perfect for lunch, dinner, or special gatherings. Serve it layered for a stunning presentation or gently toss for a perfectly mixed bite every time!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 6 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 4 slices Cooked bacon
• 2 large Hard-boiled eggs
• 1 large Avocado
• 0.5 cup Crumbled blue cheese
• 1 medium Avocado
• 0.25 cup Greek yogurt
• 2 tablespoons Lemon juice
• 1 small Garlic clove
• 2 tablespoons Fresh cilantro
• 2 tablespoons Water
• 0.25 teaspoon Salt (for dressing)
• 0.25 teaspoon Black pepper (for dressing)

Directions

Step 1

Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

Heat a skillet over medium heat and add 2 tablespoons of olive oil. Cook the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes, then slice into strips.

Step 3

Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber into rounds, and chop the bacon into small pieces. Peel and quarter the hard-boiled eggs.

Step 4

Peel and dice the large avocado just before serving to maintain its color.

Step 5

Make the avocado dressing: In a blender or food processor, combine 1 medium avocado, 0.25 cup of Greek yogurt, 2 tablespoons of lemon juice, 1 small garlic clove, 2 tablespoons of fresh cilantro, 2 tablespoons of water, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend until smooth and creamy. Adjust the consistency with more water if needed.

Step 6

In a large serving bowl or platter, arrange the romaine lettuce as the base. Top with sections of cherry tomatoes, cucumber slices, bacon, hard-boiled egg quarters, sliced chicken, and crumbled blue cheese. Add the diced avocado on top.

Step 7

Drizzle the avocado dressing over the salad just before serving, or serve it on the side for individual portions.

Step 8

Toss gently if desired, or serve layered to showcase the beautiful presentation.

Nutrition Facts

Serving size	(1507.5g)

Amount per serving	% Daily Value*
Calories	1810.1

Total Fat 127.7g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 14.2g
Cholesterol 693.7mg	0%
Sodium 5303.6mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 29.8g	0%
Total Sugars 15.9g
Protein 120.3g	0%

Vitamin D 113.5IU	0%
Calcium 629.7mg	0%
Iron 8.9mg	0%
Potassium 4035.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 25.8%

Carbs: 12.7%