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Salad Chicken Cobb Salad with Easy Vinaigrette Low Carb Recipe

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This recipe for Salad Chicken Cobb Salad with Easy Vinaigrette Low Carb is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 boneless skinless chicken breasts, pounded to even thickness
salt and black pepper to taste
1 tablespoon olive oil
2 avocados peeled pitted and cut into slices (or chopped)
4 cups chopped mixed green lettuce
3 hard boiled eggs peeled and sliced
6 slices bacon cooked and chopped
1 cup grape or cherry tomatoes halved
1/2 cucumber sliced in rounds or chopped
1/2 cup crumbled feta or blue cheese

For the vinaigrette:
3-4 tablespoons apple cider vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Directions:
Directions:
In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.

Grill the chicken:
Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.

Assemble the salad:
Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.
Number Of Servings:
Number Of Servings:
2

 

 

 

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