American · Lunch
Cobb Salad Bowl
Poached chicken breast is sliced over crisp romaine with hard-boiled egg, avocado, cherry tomatoes, crumbled bacon, and blue cheese. A tangy red wine vinaigrette dresses the arranged rows. The layered bowl balances lean protein, rich fats, and sharp cheese for a classic American composed salad.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
716Calories
63.5gProtein
46gFat
13.1gCarbs
4.5gSugar
6.5gFiber
1216mgSodium
394mgChol
12.7gSat Fat
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Season the chicken breast with the salt and pepper on a board, and chop the romaine into a bowl while water heats.
2
Boil
Lower the egg into a small saucepan of boiling water over medium heat and cook 9 minutes until firm, then cool and peel.
3
Poach
Slip the chicken into barely simmering water over medium-low heat and poach 15 minutes until the thickest part reaches 165F and shows no pink.
4
Crisp
Cook the bacon in a dry skillet over medium heat 6 minutes until browned and crisp, then drain on paper towel and crumble.
5
Plate
Rest the chicken 3 minutes, slice it, arrange with diced avocado, tomatoes, quartered egg, bacon, and blue cheese over romaine, then drizzle vinaigrette and oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 4 cups200g romaine lettuce
- 22 large eggs
- 11 avocado (150g)
- 4 slices80g bacon
- 2 oz56g blue cheese, crumbled
- 1212 cherry tomatoes (180g), halved
- 4 tbsp60ml red wine vinaigrette
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
