Lunch · American · 15 min
Classic Cobb Salad with Grilled Chicken and Creamy Vinaigrette
- Calories
- 685
- Protein
- 54g
- Carbs
- 57g
- Fat
- 27g
Ingredients
- 103.3 g spinach
- 120.4 g short-grain white rice
- 205.5 g chicken breast fillet
- 51.6 g red bell pepper
- 25.8 g green bell pepper
- 25.9 g yellow onion
- 1.1111 tsp olive oil
- 50.6 g olive oil mayonnaise
- 1.12 tbsp lemon juice
- 0.2917 tsp black pepper
- 0.2833 tsp salt
- 43 g apple
Method
- 01Season raw chicken breast and grill over medium-high heat until cooked through to an internal temperature of 165°F (74°C). Dice into bite-sized pieces.
- 02Heat olive oil in a non-stick pan over medium heat. Add the sliced red bell pepper, green bell pepper, and yellow onion, sautéing until softened and slightly charred, about 5-7 minutes. Set aside.
- 03In a bowl, whisk together the olive oil mayonnaise, lemon juice, salt, and black pepper to create a creamy dressing.
- 04Toss the fresh spinach with half of the prepared dressing in a large serving dish.
- 05Arrange the warm cooked rice, diced grilled chicken, and sautéed pepper-and-onion mix over the bed of spinach.
- 06Scatter the finely diced apples over the top and drizzle with the remaining dressing before serving.
Cook it with the whole plan around it
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