Canyon Ranch Blog

Cobb Salad with Chicken

Nutrition Information (per serving)

32 g
357 mg
20 g
16 g
5 g
178 mg

4 cups chopped red leaf lettuce
4 4-oz boneless, skinless chicken breasts
1 cup peeled, chopped cucumber
1 cup diced tomatoes
1 cup diced fresh jicama
1 cup diced fresh green beans
½ cup diced avocado
2 hard-boiled eggs, cut into 12 slices
½ cup Sherry Shallot Vinaigrette

  1. Preheat grill or broiler.
  2. Grill or broil chicken breasts for 3 to 5 minutes on each side, or until internal temperature reaches 165F. Cool completely and dice.
  3. Place 1 cup greens on plate. Arrange 1 diced chicken breast, ¼ cup cucumber, ¼ cup tomatoes, ¼ cup jicama, ¼ cup green beans, 2 tablespoons avocado and half a hard boiled egg in separate sections over greens. Repeat for remaining 3 salads and serve with 2 tablespoons Sherry Shallot Vinaigrette on the side. Store extra dressing in a tightly covered jar in refrigerator for up to two weeks.
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