Description
A nutrient-packed Cobb Salad with lean chicken, fresh veggies, and zesty Greek dressing. Packed with protein and healthy fats for sustained energy.
Ingredients
4 oz skinless chicken breast (cooked and crumbled)
2 cups chopped romaine lettuce
1 avocado, sliced
10 cherry tomatoes, halved
2 hard-boiled eggs, quartered
1/4 cup crumbled blue cheese
1/4 cup sliced red onion
2 tbsp Greek dressing (olive oil, apple cider vinegar, oregano, garlic)
2 tbsp croutons
Instructions
Preheat oven to 375°F (190°C)
Season chicken breast with salt and pepper; bake for 15-20 minutes until fully cooked
Slice chicken into small crumbles
Boil eggs in water for 10 minutes, cool, peel and quarter
In a bowl, layer romaine, cherry tomatoes, avocado, red onion, croutons
Top with chicken, eggs, and blue cheese
Drizzle with Greek dressing
Notes
Substitute blue cheese with crumbled feta or skip for a dairy-free option
Add chickpeas or quinoa for extra protein
Store refrigerated dressing separately and assemble salad just before serving