Pan seared chicken in a delicious cumin coating, colorful veggies, tangy blue cheese, bacon and lots more go into this delicious Chicken Cobb Salad. It's one awesome 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
Cut bacon strips into small pieces
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
Remove bacon from pan and set aside
Wash thoroughly all veggies under cool water
Chop lettuce and add in a large salad bowl
Chop cherry tomatoes in half and add in salad bowl
Chop spring onion and add to salad
Crumble blue cheese and add to salad
Slice cooked chicken and avocado and add to salad
Peel eggs and add to salad
Add cooked bacon
Drizzle balsamic sauce and enjoy!
For balsamic sauce:
In a medium sized jar add of balsamic vinegar, honey, mustard and olive oil
Shake well then drizzle over salad
You can use rotisserie chicken if you like. (although the cumin chicken is divine!).
Be sure to not crowd the pan when boiling your eggs. The eggs need a little room to groove. 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 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.
When choosing ripe avocados If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.