Brazil Nut Free Cobb Salad with Herb Vinaigrette
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Learn more āIngredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- Ā½ tsp dried thyme
- Ā¼ tsp salt
For the salad
- 4 large eggs
- 6 oz turkey bacon
- 2 romaine lettuce hearts, chopped
- 1 large avocado, pitted and diced
- 1 english cucumber, diced
- 4 oz crumbled feta cheese
For the dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- Ā¼ tsp salt
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
- 2
Pat the chicken breasts dry and rub with 1 tbsp olive oil, dried thyme, and 1/4 tsp salt. Heat a large skillet over medium heat until hot. Add the chicken and cook for 6ā7 minutes per side, until the internal temperature reaches 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
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