Red Meat Allergy Friendly Cobb Salad with Avocado and Herb Vinaigrette
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 6 oz each)
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- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 tbsp fresh chives, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 8 cups romaine lettuce, roughly chopped
- 2 ripe avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 3 oz feta cheese, crumbled
- ¼ cup dry-roasted sunflower seeds
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of each breast, then drizzle with 1 tbsp olive oil.
- 2
Heat a large skillet or grill pan over medium-high heat until hot. 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 let rest for 5 minutes, then slice crosswise into strips.
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