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Cobb salad

Cobb salad

Light salad with chicken breast and honey-mustard dressing.
NUMBER OF PORTS: 2 portions
CALORIUM: 300 kcal


Salad (iceberg) — 200 g
Corn (grain) — 50 g
Avocado (half of one ripe fruit) — 100 g
Chicken (fillet) — 120 g
Tomatoes — 80 g
Cheese (blue, dor blu, gorgonzola) — 50 g
Eggs — 2 pcs.
Oil (olive) — 70 ml
Honey — 20 ml
Mustard (medium sharpness) — 10 g
Juice (lemon) — 10 ml

Chop the chicken fillets into cubes. Marinate for 5 minutes in olive oil, freshly ground pepper, salt. Fry or bake in the oven until cooked.
Boil the hard-boiled eggs. Cool down. Slice.
Dice the cheese, avocado, tomatoes.
For filling, beat olive oil, mustard, honey, lemon juice, freshly ground pepper, salt into the emulsion.
Pick up the leaves of the iceberg. Put it on the bottom of a bowl.
On top of the strips lay out the remaining ingredients (chicken, avocado, tomatoes, corn, eggs, blue cheese).
Pour the salad dressing. Stir immediately before serving.


Cobb salad


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