A vinaigrette-style dressing adds subtle vibrancy to this take on Cobb salad. Wrap leftovers in a tortilla for a next-day lunch.
- Prep: 20 min
- Cooking: 35 min
- 2 chicken breasts cut in half horizontally
- 6 slices of bacon
- Freshly ground pepper
- 1 tsp (5 mL) paprika
- 3 eggs
- 3 tbsp (45 mL) red wine vinegar
- 1/4 cup (60 mL) canola oil
- 3 tbsp (45 mL) fresh chives chopped
- 6 cups (1.5 L) mixed lettuce preferably mesclun
- 2 avocados cut into wedges
- 2 tomatoes cut into wedges
- 5 oz (150 g) Canadian Blue cheese cut into cubes
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Preheat oven to 425°F (220°C).
Place chicken and bacon on a parchment-lined baking sheet. Season chicken with salt and pepper and sprinkle with paprika. Cook in the oven for approximately 15 minutes or until chicken is cooked through. Remove chicken and continue cooking bacon until crisp.
In a saucepan, cover eggs with water. Bring to a boil and let cook for 12 minutes. Cool under cold water, shell and place in cold water to cool completely.
Place vinegar, oil and chives in a jar; season with salt and pepper. Close jar and shake well.
Cut the chicken into strips, chop the bacon coarsely and cut the eggs into quarters.
On a serving dish, make a bed of lettuce and top with bacon, avocados, eggs, chicken, tomatoes and cheese, arranged in rows. Drizzle with salad dressing and serve immediately.
Cheese alternatives: Canadian Medium or Aged Cheddar, Aged Gouda.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 178 mg|
|Vitamin B6:||53 %|