IngredientsToggle Units
- 4 chicken breasts, boneless, skinless
- 2 tbsp. chopped rosemary
- Lettuce
- Cucumber, chopped
- Cherry tomatoes, halved
- Bacon, cooked
- Boiled eggs, halved
- Avocado, cubed
- Red onion, thinly sliced
- Cooking oil (i.e. avocado oil)
- Salt & pepper to taste
Dijon Vinaigrette Ingredients
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 2 tsp. red wine vinegar
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 4 tbsp. olive oil
Preparation
- To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
- For the chicken, drizzle a few teaspoons of oil then season with rosemary, salt and pepper on both sides.
- Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
- To make the salad, top the lettuce with the cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon and onion.
- Pour the dressing over the salad and serve.
- Category
- Cobb Salad
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