Chicken Cobb Salad with Light Avocado Ranch
Servings: 1 serves
Calories: 560kcal
Ingredients
For the Salad
- 5 oz Chicken boneless, skinless thigh
- 1 tsp lemon pepper seasoning
- ½ tsp olive oil extra virgin
- 1½ cups lettuce shredded
- ¼ cups basil leave minced
- ⅓ cup cherry tomatoes sliced in half
- ¼ cup low-fat feta crumbled
- ¼ avocado chopped
- 1 large egg sliced
- 1 tsp chives fresh
For the Dressing
- ¼ avocado chopped
- 1 tbsp low-fat Greek yogurt
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 pinch fresh coriander
- ½ tsp soy sauce
- 1 tsp water 15 ml
- 1 tsp mirin
- ¼ tsp garlic powder 3 g
- 1 pinch cayenne pepper optional to taste
Instructions
- Cut the chicken into bite-sized chunks. Mix with lemon pepper seasoning and olive oil. Heat a pan over medium-high heat and cook for 5–7 minutes until golden. Reserve.
- Make the dressing: Blend avocado, yogurt, olive oil, lemon juice, soy sauce, water, mirin, garlic powder, and cayenne until smooth. Stir in coriander and chives.
- Assemble the salad: Toss lettuce, basil, cherry tomatoes, feta, avocado, and eggs. Add dressing and mix gently. Top with chicken.
Nutrition
Calories: 560kcal | Carbohydrates: 26g | Protein: 45g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 2103mg | Potassium: 1402mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1704IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 3mg
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