Pan seared chicken in a delicious cumin coating, colorful veggies, tangy blue cheese, bacon, and lots more go into this Chicken Cobb Salad. Perfect for lunch or dinner.
Coat chicken breast with cumin and cook in pan for 7-8 minutes on each side, until thoroughly cooked. Remove chicken from pan and set aside.
1 chicken breast, ¼ teaspoon cumin
Cut bacon strips into small pieces.
5-6 bacon strips
Use same pan to cook bacon on medium heat for 10 minutes, until crispy. Stir often.
Meanwhile, fill a separate pot with cold water. Add the eggs and boil for 10 minutes. Remove from heat and set aside.
3 eggs
Remove bacon from pan and set aside.
Wash all veggies thoroughly under cool water.
Chop lettuce and add to a large salad bowl.
3 cups romaine lettuce
Chop cherry tomatoes in half and add to salad bowl.
1 cup cherry tomatoes
Chop spring onion and add to salad bowl.
1 fresh spring onion
Crumble blue cheese and add to salad bowl.
½ cup crushed blue cheese
Slice cooked chicken and avocado, and add to salad bowl.
1 avocado
Peel hard-boiled eggs and add to salad.
3 eggs
Add cooked bacon.
Drizzle balsamic vinaigrette and enjoy!
6 tbsp balsamic vinaigrette
Video
Notes
You can use rotisserie chicken, or another option, if you like.
Be sure not to crowd the pan when boiling your eggs--they should not touch or be on top of each other. There needs to be enough room to allow a single layer of eggs in your pan while they cook.
Unpeeled hard-boiled eggs can be stored in the refrigerator up to 7 days. I suggest storing them in an airtight container to prevent odor in your refrigerator.
Storage: Store chicken Cobb salad in an airtight container in the refrigerator for 3 days. It's best to store salad components separately and assemble to serve fresh.