Lunch · American · 15 min
Classic Cobb Salad with Grilled Chicken and Creamy Herb Vinaigrette
- Calories
- 637
- Protein
- 49g
- Carbs
- 58g
- Fat
- 24g
Ingredients
- 183.5 g chicken breast fillet
- 71.5 g spinach
- 85.8 g white rice
- 35.7 g broccoli
- 35 g red bell pepper
- 36.5 g yellow onion
- 92.9 g apple
- 45 g olive oil mayonnaise
- 1 tbsp lemon juice
- 0.25 tsp black pepper
- 0.25 tsp salt
Method
- 01Season the chicken breast with salt and black pepper.
- 02Heat a skillet over medium-high heat and cook chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) with no pink remaining. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
- 03In a small bowl, whisk together olive oil mayonnaise, freshly squeezed lemon juice, 0.25 tsp salt, and ground black pepper until smooth to create the dressing.
- 04In a large salad bowl, arrange fresh spinach, chopped broccoli, diced red bell pepper, diced yellow onion, and diced apple.
- 05Add warm cooked white rice to the bowl to lightly wilt the spinach and add warm contrast.
- 06Top the assembly with the warm grilled chicken slices and drizzle the creamy dressing over top just before serving.
Cook it with the whole plan around it
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