Chicken avocado warm cobb salad
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Time to make:
$5.35 per serve
(at time of publication)
Full ingredients list:
150g skinless chicken breast fillets
2 cups mixed salad leaves
1 green or red capsicum, diced
2 large tomatoes, diced
¼ medium avocado, diced
40g blue cheese, finely chopped
2 tablespoons Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons olive oil
1 small grainy baguette, halved
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 200ºC. Line a baking tray with baking paper. Place chicken breast on tray and bake for 15 minutes. Remove from oven and keep warm.
2 Meanwhile, boil the eggs in a pot of boiling water for about 5–6 minutes, or until done to your liking.
3 While the eggs are cooking, assemble the salad ingredients in two serving bowls. Place the mixed salad leaves in the bottom of the bowls, then layer other ingredients in rows on top. Whisk mustard, red wine vinegar and olive oil in a jug.
4 Shred chicken, and peel and chop eggs. Divide between the bowls. Pour over dressing, season with cracked black pepper. Serve with bread on the side.
About this recipe
First published: May 2019