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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