Chicken avocado warm cobb salad

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

A healthy and delicious salad loaded with different textures and fresh flavours with a homemade dressing that transforms it into something really special!

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

150g chicken breast
2 eggs
2 cups letuce or salad greens
1 green or red capsicum, diced
2 large tomatoes, diced
¼ avocado, diced
40g blue cheese, finely chopped
2 tablespoons Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons olive oil
black pepper
1 slice grainy bread, halved

Instructions

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1 Preheat the oven to 200°C.

2 On a tray lined with baking paper, place chicken breast. Bake for 15 minutes, or until cooked through. Remove from oven and keep warm.

3 Meanwhile, in a pot of boiling water, boil eggs for 5-6 minutes.

4 While eggs are cooking, assemble salad ingredients. In the bottom of 2 bowls add lettuce, then layer other ingredients in rows on top.

5 Shred chicken and peel and chop eggs. Divide between bowls. Dress salads to your taste and season with black pepper. Serve with grainy bread on the side.

Variations

You can use tuna or leftover meat instead of chicken.

Make it gluten free: Use gluten-free bread and check mustard is gluten free.

Make it low FODMAP: Limit avocado to 1/8 per person.

HFG tip

This salad makes a good work lunch.

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Nutrition Info (per serve)

Calories 437 cal

Kilojoules 1830 kJ

Protein 24 g

Total fat 7 g

Saturated fat 20 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 680 g

Sodium 180 mg

Calcium 3 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.