Lemon Chicken Cobb Salad
Light lunch or dinner! The lemon chicken is a great addition to this salad. I also used turkey bacon and shredded Colby Jack cheese. I like Colby Jack vs. blue cheese, but there are no set rules when using a cheese you love when it comes to salad. Pick leafy green veggies, like Romaine lettuce or spinach. I’m not a big fan of iceberg lettuce, so it’s not my first choice. I feel like eating water when I bite into iceberg lettuce.
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Lemon Chicken Cobb Salad
Nice lemony chicken added to my Cobb Salad
Equipment
- Grill pan
- Tongs
- knife
- cutting board
Ingredients
- 1 1/2 chicken breast, thinly slice into 2 pieces, cut lengthwise
- 2 strips cooked bacon or turkey bacon, cut into small cubes
- 2 boiled eggs, halved
- 1 Roma tomato, deseed, diced
- 1 avocado, remove the seed, cut into cubes
- 4 cups Romaine lettuce, shredded
- 3 tablespoons oil
- 1/2 cup Colby Jack cheese
FOR THE MARINADE
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- salt and pepper
FOR THE DRESSING
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- In a bowl, combine, chicken, lemon juice, lemon zest, garlic powder, salt, and pepper. Toss to coat.
- Heat the grill pan with oil. Add the marinated chicken, cook until you see grill marks or until the internal temperature reaches 165ºF. Cool, cut into long strips, then cut into bite-sized pieces.
- For the dressing: combine all dressing ingredients. Mix until well incorporated.
- Assemble the salad. In a platter or clean bowl, add lettuce, avocado, tomato, boiled eggs, bacon, Colby jack cheese, and chicken. Drizzle the dressing, toss to coat. Serve.
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