This Lemon Chicken Cobb Salad is loaded with apples, cucumbers, red onion, avocado, hard boiled eggs, chicken, and a super quick lemon vinaigrette!
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
2chicken breasts, cut thin into 4 cutlets
2tbspolive oil, extra virgin
2-3heads of romaine lettuce, chopped, can use another leafy green of choice
3eggs, hard boiled
1apple, chopped, I prefer Gala, Fuji, or Red Delicious
1medium avocado, ripe, sliced
1small container of cherry or grape tomatoes, halved
1/2cucumber, diced, can remove peel or leave it on
1/4red onion, diced
1/4cuplight olive oil, do not use extra virgin
Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, garlic powder, and dried basil on top of each cutlet. Cook until chicken has some browning on bottom side, about 3 to 5 minutes. Flip chicken. Add lemon juice to the pan. Cook until remaining side of chicken is browned, about 5 minutes.
To assemble the salads, divide your chopped lettuce into bowls. Top with tomatoes, apples, cucumber, and red onion. Slice your chicken and add it to the salads. Add your sliced avocado at the very end to prevent browning.
Combine all Lemon Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!
This recipe is plenty to serve to 4 people as an entree. If you're just making it for one I recommend going ahead and making the full recipe because this salad does beautifully when made in advance. (Just don't add the dressing or avocado to the salads until you're ready to serve.) It's so much easier to eat healthy when you meal prep!If you have extra Lemon Vinaigrette leftover just store in an airtight container in the refrigerator.