Paraben Free Chicken Cobb Salad Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 4 strips bacon
- 1 ½ lb boneless, skinless chicken breasts (2 large)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 large eggs
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 2 avocados, pitted, peeled, and sliced
- 1 english cucumber, sliced into half-moons
- 3 oz blue cheese, crumbled (about ¾ cup)
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 6 tbsp extra-virgin olive oil
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough pieces. Pour off all but 1 tbsp of the bacon fat from the skillet.
- 2
Pat the chicken breasts dry and season all over with the 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat the 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!