Cobb Salad with Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
355
protein 
32 g
sodium 
357 mg
carbohydrates 
20 g
fat 
16 g
fiber  
5 g
cholesterol 
178 mg
Servings 
4
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.