Low Sodium Cobb Salad with Avocado Herb Dressing

Total time45 min

Prep time25 min

Cook time20 min

Low Sodium Cobb Salad with Avocado Herb Dressing

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp fresh lemon juice
1 tsp fresh thyme leaves
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 ripe avocados, pitted and sliced
1 cup cooked beets, sliced (about 2 medium beets)
1 english cucumber, sliced into half-moons
1 cup cherry tomatoes — omit for strict aip; use 1 cup sliced radishes instead

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and the turmeric.
2
Heat a grill pan or outdoor grill over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into strips.

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