American · Lunch
Cobb Salad Bowl
Poached chicken breast is sliced over crisp romaine with hard-boiled egg, halved cherry tomatoes, crumbled bacon, and blue cheese crumbles. A tangy red wine vinaigrette and olive oil dress the arranged composed rows. The layered bowl balances lean protein, rich fats, and sharp cheese for a classic American salad.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
716Calories
63.4gProtein
46.3gFat
11.7gCarbs
4.2gSugar
6.4gFiber
1256mgSodium
394mgChol
12.9gSat Fat
812mgPotassium
285mgCalcium
3.2mgIron
1.8mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Season chicken breast with salt and pepper on a board, chop romaine into a bowl, and halve the cherry tomatoes.
2
Boil
Lower egg into simmering water over medium heat, cook 9 minutes until firm, then cool in ice water and peel.
3
Poach
Slip chicken into barely simmering water over medium-low heat and poach 15 minutes until thickest part reaches 165°F with no pink.
4
Crisp
Cook bacon in dry skillet over medium heat 6 minutes until browned and crisp, then drain on paper towel and crumble.
5
Plate
Rest chicken 3 minutes, slice it, and arrange with egg quarters, avocado, tomatoes, bacon, and blue cheese over romaine. 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)
- 4 tbsp60ml red wine vinaigrette
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
