Creole Chicken Cobb Salad
Roasted chicken (seasoned with Creole seasoning), tomato, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Creole Mustard Vinaigrette.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tbsp. Creole seasoning
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 eggs
- 4 cups Spring mix lettuce
- 1 cup halved cherry tomatoes
- 1 avocado, sliced
- 1 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
For the Creole Mustard Vinaigrette:
- ½ cup extra virgin olive oil
- 1 tbsp. fresh lemon juice
- 2 tbsp. apple cider vinegar
- 2 tsp. honey
- 1 tbsp. Creole mustard
- 1 tbsp. fresh basil, minced
- 1 clove grated garlic
- ¼ tsp. black pepper
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the Creole seasoning all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
- Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
- Also, make the vinaigrette by shaking up all the ingredients in a small jar.
- Put all the spring greens in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.
Nutrition
Calories: 700kcal
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