Lemon Chicken Cobb Salad
Roasted chicken, tomato, fresh corn, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Lemon Dijon vinaigrette.
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 eggs
- 2 ears corn on the cob
- 4 cups romaine lettuce, chopped
- 1 cup halved cherry tomatoes
- 1 avocado, sliced
- 1 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
For the Lemon Dijon Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 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 salt, pepper, paprika, and garlic and onion powders 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, steam the corn, by placing it on a plate, covered with a paper towel. Microwave for 6 minutes, or until the kernels are tender. Cut the kernels off the cob.
- Also, make the vinaigrette by shaking up all the ingredients in a small jar.
- Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, corn and tomatoes in rows on the romaine. Drizzle on as much dressing as you like.
Nutrition
Calories: 367kcal
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