Chicken Cobb salad
Rows of seared chicken, hard-boiled egg, avocado, tomato and cheddar on lettuce with a mustard vinaigrette.
- Hands-on
- 18 min
- Total time
30 min, show breakdown
- Prep 10 min
- Cook 14 min
- Clean up 6 min
- Pans
- 2
- Ingredients
- 11
- Cost/serving
- $4.26
Per serving
- Calories
- 584
- Protein
- 41 g
- Fiber
- 7.9 g
- Net carbs
- 5.6 g
- Fat
- 42 g
High in (% Daily Value per serving): Vitamin K 132%, Selenium 90%, Niacin (B3) 84%, Vitamin B6 81%, Vitamin A 64%, Folate 59%, Riboflavin (B2) 53%, Vitamin E 37%, Vitamin B12 36%, Potassium 27%, Zinc 26%, Vitamin C 24%, Thiamin (B1) 24%, Magnesium 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already gluten-free, nut-free, soy-free.
Ingredients for 1
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
120 g chicken breast, boneless skinless
Same amount as: 4¼ oz, about ½ breast.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
1 tsp vegetable oil (canola) (4.7 g)
Same amount as: 5 mL.
2 cups lettuce leaves (94 g), romaine, chopped
Same amount as: 480 mL, about 9 large.
- ½ medium avocado (68 g)
- ½ medium tomato (62 g)
15 g cheddar, grated
Same amount as: 0.5 oz, about ¼ cup.
- 1 medium green onion (15 g)
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tbsp apple cider vinegar (15 g)
Same amount as: 15 mL.
1 tsp Dijon mustard (5 g)
Same amount as: 5 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. Boil all the eggs in one pot. Two breasts fit a 26 cm pan.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (462 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 584 | ||
| Total fat | 42 g | 53% | |
| Saturated fat | 8.8 g | 44% | |
| Cholesterol | 288 mg | 96% | |
| Sodium | 453 mg | 20% | |
| Total carbohydrate | 13 g | 5% | |
| Dietary fiber | 7.9 g | 28% | |
| Total sugars | 3.9 g | ||
| Net carbs† | 5.6 g | ||
| Protein | 41 g | 81% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1,252 mg | 27% | |
| Vitamin A | 579 mcg | 64% | |
| Vitamin C | 22 mg | 24% | |
| Vitamin E | 5.6 mg | 37% | |
| Vitamin K | 159 mcg | 132% | |
| Thiamin (B1) | 0.29 mg | 24% | |
| Riboflavin (B2) | 0.68 mg | 53% | |
| Niacin (B3) | 14 mg | 84% | |
| Vitamin B6 | 1.4 mg | 81% | |
| Folate | 234 mcg | 59% | |
| Vitamin B12 | 0.86 mcg | 36% | |
| Magnesium | 90 mg | 21% | |
| Zinc | 2.9 mg | 26% | |
| Selenium | 49 mcg | 90% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Lower the egg into a pot of boiling water. Boil gently 10 minutes, then move it to a bowl of cold water.
Done looks like: Yolk firm all the way through when you cut it. Meanwhile, pat the chicken dry and season with salt and pepper. If it is thicker than 2 cm (¾ in), slice it in half horizontally.
Heat the vegetable oil in the pan on medium-high for 2 minutes. Lay the chicken in and leave it for 5 minutes. Flip and cook 4–5 minutes more.
Done looks like: Golden on both sides. Thermometer in the thickest part reads 74 °C / 165 °F or higher. Rest the chicken 3 minutes, then dice it. Peel and chop the egg. Dice the avocado and tomato. Grate the cheddar. Slice the green onion.
Whisk the olive oil, vinegar, mustard and a pinch of salt and pepper in a cup.
Done looks like: Thick and creamy, not separated. Put the lettuce in a wide bowl. Lay the chicken, egg, avocado, tomato and cheddar in rows on top. Scatter the green onion and pour over the dressing.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Non-stick frying pan, 26 cm (10 in) $20–45
What to look for
- Flat, heavy base that does not wobble on the stove
- Oven-safe handle is a bonus, not required
- Works on your stove type (induction needs a magnetic base)
Skip: Sets of 10 pieces. You will use two of them.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Egg hard to peel | Very fresh eggs, or not cooled. | Cool in cold water for 5 minutes, crack all over and peel under running water. |
| Grey ring around the yolk | Boiled too long or too hard. | Keep a gentle boil and move to cold water at 10 minutes. |
| Brown avocado | Cut too early. | Cut it last, right before serving. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 18 min, total 30 min. | 584 kcal 41 g protein 7.9 g fiber 5.6 g net carbs 42 g fat |
| Dairy-free | No cheddar. Hands-on 18 min, total 30 min. | 524 kcal 37 g protein 7.9 g fiber 5.4 g net carbs 37 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook the chicken to at least 74 °C / 165 °F and the egg until the yolk is firm.