Summer Cobb Salad Recipe | 45g Protein Per Serving

chicken breast

🥗Healthier: grilled chicken thighs

💰Cheaper: canned chicken

Thighs are juicier and more flavorful; canned chicken is budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat; pork bacon is often cheaper.

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cheddar cheese

Feta is lower in calories; cheddar is often less expensive.

Preheat the oven to 375°F.

Butterfly the boneless skinless chicken breast by cutting it through the long way to ensure even cooking.

Pound the chicken breast to make it even.

Drizzle a little olive oil on the chicken and season with salt and pepper.

Place the chicken in the oven for about 20 minutes or until the internal temperature reaches 165°F.

Prepare pickled red onions by filling a bowl halfway with water and halfway with vinegar, then add sliced red onions and salt, and let sit for about 20 minutes.

Remove the husk from the corn and cut the kernels off using a bowl to catch them.

Heat 2 teaspoons of olive oil in a sauté pan, add the corn, season with salt and pepper, and sauté for about 5 minutes until browned.

Make the dressing by combining 2 tablespoons of mayonnaise, 2 tablespoons of red wine vinegar, 1 teaspoon of honey, and salt and pepper; whisk together and adjust seasoning if necessary.

Slice the cooked chicken and pull it apart for better texture in the salad.

Chop the bacon and reserve some for later use.

Assemble the salad by arranging the leaf lettuce, roma tomatoes, corn, chicken, bacon, and pickled onions, then drizzle with dressing and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens