Chicken Cobb Salad (Edit recipe)

In possession of leftover chicken? Try tossing together a quick-and-easy Chicken Cobb Salad. And don't forget the bacon, because it's delicious.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	767
Fat:	60 g
Carbohydrates:	10 g
Protein:	34 g
Cholesterol:	113 g
Sodium:	532 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 2

Ingredients

For the Salad

Spring Mix Salad Greens Lettuce
2 Chicken Breast, leftover cooked (roasted, rotisserie, poached, etc)
3-4 Vine-ripened Tomato, cut into quarters or eighths
.5 Red Onion, thinly sliced
1 Avocado, cut into wedges
4 Hard Boiled Egg, peeled and cut into quarters
4 pieces Bacon

For the Balsamic Vinaigrette

.25 cup Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp Honey
1 tsp Dijon Mustard
1 clove Garlic, finely grated
.125 tsp Kosher Salt
.125 tsp Ground Fresh Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all vinaigrette ingredients in a small mixing bowl and whisk until emulsified.
Place bacon on a cold non-stick frying pan, set over med-high heat and cook until crispy (flip once). Transfer cooked bacon to a plate lined with paper towel to absorb excess grease.
Arrange greens, tomatoes, onion, avocado, eggs and bacon on a large serving platter. Dress with vinaigrette and serve.