Pecan Free Cobb Salad
Total time35 min
Prep time20 min
Cook time15 min
4.8(19)
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper, to taste
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp worcestershire sauce
- ½ tsp sugar
- ½ cup olive oil
- salt and pepper, to taste
For the salad
- 2 heads romaine lettuce, chopped
- 6 strips bacon, cooked and crumbled
- 2 medium tomatoes, diced
- 2 ripe avocados, diced
- 4 oz blue cheese, crumbled
- 3 green onions, thinly sliced
Instructions
- 1
Pat the chicken breasts dry and rub all over with the olive oil, garlic powder, onion powder, salt, and pepper.
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–7 minutes per side, until the exterior is deep golden and 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 or dice into bite-sized pieces.
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