Chopped Cobb Salad
DAIRY
FREE
NUT
FREE
PALEO
DIET
A main-dish garden salad made with crispy greens, soft hard-boiled eggs, moist chicken, cool tomatoes, and sharp red onion. This flexible combo salad gives you a little bit of everything.
| Prep Time 15 minutes |
Makes 2 salads + ½ cup dressing |
Serving Size 1 salad + ¼ cup dressing |
INGREDIENTS
¼ cup virgin olive oil
¼ cup lemon juice
1 TB. fresh basil, cilantro, or Italian flat-leaf parsley, chopped
¼ tsp. sea salt
¼ tsp. black pepper
4 cups romaine lettuce, chopped small
1 cup cooked chicken, diced or shredded (from stock chicken)
1 medium tomato, diced
½ small red onion, diced
1 medium avocado, peeled, pitted, and diced
2 hard-boiled eggs, peeled and sliced
METHOD
1 In a small bowl, whisk together virgin olive oil, lemon juice, basil, sea salt, and black pepper. Set aside.
2 In a large bowl, combine romaine lettuce, chicken, tomato, red onion, and avocado.
3 Add dressing to salad, and toss to coat.
4 Divide dressed salad evenly between 2 bowls, place hard-boiled eggs on the side, and serve.
“To hard-boil eggs, place fresh eggs in a large saucepan, cover completely with water, set over high heat, and bring to a boil. Reduce heat to medium-high, and simmer for 9 minutes. Drain and run cold water over eggs until cooled.”
Chopped Cobb Salad