Chicken Cobb salad with avocado and hard-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken Cobb salad with avocado and hard-cooked eggs

Dairy-Free, Paleo, Soy-Free, Carb-Conscious, Gluten-Free, Mediterranean

2 Servings, 730 Calories/Serving

20 Minutes

A no-bacon, paleo chicken Cobb: madness or groundbreaking? We think the latter. In just 20 minutes, you’ll have your new favorite go-to salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic eggs
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 organic romaine hearts or other lettuce
  • 6 ounces organic grape or cherry tomatoes
  • 1 organic avocado
  • 4 or 5 springs organic fresh flat-leaf parsley
  • Sun Basket paleo Cobb salad dressing (paleo mayo - red wine vinegar - anchovy paste - garlic - kosher salt)
Shine from the Inside Out
Pro tip: Eat your water! Staying hydrated extends beyond just drinking fluids. Whole fruits and veggies can count toward your daily thirst-quenching quota, while offering an extra nutritional bonus of antioxidants and gut-friendly fiber.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 730, Protein: 50g (100% DV), Fiber: 11g (44% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 330mg (110% DV), Sodium: 510mg (21% DV), Carbohydrates: 24g (8% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool.
While the water heats and the eggs cook, prepare the chicken.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Trim the root ends from the lettuce; cut the lettuce in half lengthwise, then crosswise into ¼-inch-wide strips.
  • Cut the tomatoes in half.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Carefully peel the eggs. Coarsely chop the eggs and season to taste with salt and pepper.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

Serve

Divide the lettuce between individual bowls and arrange the chicken, tomatoes, avocado, and eggs on top. Drizzle with as much Cobb dressing as you like. Garnish with the parsley and, if desired, pepper. Serve any remaining dressing on the side.
Kids Can!
  • Scoop out the avocado.
  • Peel the eggs.
  • Strip the parsley leaves.
  • Assemble the salad.