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Chicken Cobb Salad

Chicken Cobb Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 -8oz. breasts pasture-raised chicken
  • 1 medium organic avocado, diced
  • 1 medium organic cucumber, peeled and sliced
  • 4 large organic, pasture-raised eggs
  • ¼ c. organic blue cheese, crumbled
  • 10 c. shredded organic romaine lettuce
  • 20 organic grape tomatoes
Instructions
  1. First, hard boil the eggs. Place eggs in a single layer in saucepan. Cover with at least one inch cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as water comes to a boil, remove from heat and let stand 15 minutes.
  2. Meanwhile, poach chicken. Place chicken breasts in a pot in a single layer. Add filtered or spring water to cover the chicken by 1 inch. Bring the water to a boil. Reduce heat to a low simmer and partly cover the pot. Cook for 10 minutes, turn off the heat, and allow chicken to finish cooking in the hot water for 10 more minutes or until juices run clear.
  3. Peel chilled eggs and slice. Chop cooled chicken.
  4. Divide lettuce, tomatoes, cucumber and avocado among serving dishes. Top with egg slices, chicken and cheese.
  5. Serve with fresh pepper and dressing of choice.
 

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Nutrient Information Per Batch

1267.42 kcal Calories, 399.72 mg Calcium, 43.29 g Carbohydrate, 1122.95 mg Cholesterol, 58.39 g Total Fat, 26.18 g Fiber, 13.5 mg Iron, 318.55 mg Magnesium 4175.99 mg Potassium, 147.1 g Protein,150.92 mcg Selenium, 707.78 mg Sodium, 14.41 g Sugars, 9.02 mg Zinc, 13.07g Saturated fat, 0.12 trans Fat, 29.16 g Monounsaturated fats, 8.59 g Polyunsaturated fats, 29836.2 IU Vitamin A, 3.44 mg Vitamin B6, 2.63 mcg Vitamin B12, 160.24 mg Vitamin C, 70 IU Vitamin D, 8.04 Vitamin E, 549.56 mcg Vitamin K, 962.56 mcg Folate,1.05 mg Vitamin B1(Thiamin),55.28 mg Vitamin B3(Niacin),2.06 mg Vitamin B2(Riboflavin), 3087.6 mcg Lycopene, 12252.9 mcg Lutein and Zeaxanthin, 0.91 g ALA, 0.01 g EPA, 0.17 gDHA,1640.1 mg Phosphorous, 1.46 mg Manganese, 185.52 mcg Alpha carotene, 17123.7 mcg Beta carotene, 110.46 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Corn
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus
  • No Shellfish
  • No Tubers

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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