Cobb Salad
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
2
CHICKEN BREASTS
-
6
HARD BOILED EGGS
-
8
BACON
-
1
ROMAINE LETTUCE
-
24
CHERRY TOMATOES
-
2
AVOCADOES
-
1 cup
RANCH LE GREC DRESSING
250 ml
PREPARATION
- 1. Preheat the oven at 350 F (180 C). Cook the chicken breasts for the 35 minutes, turning them halfway through.
- 2. Dice the cooked chicken breasts.
- 3. Peel the hard-boiled eggs and cut them in quarters.
- 4. Cook the bacon in a pan. Cut in small pieces.
- 5. Wash and tear the lettuce in small pieces.
- 6. Cut the cherry tomatoes in quarters.
- 7. Peel and cut the avocado into lengthwise slices.
- 8. Put all the ingredients in four serving bowls and pour ¼ cup of Ranch dressing in each bowl.
NOTES
| Imperial | Metric | |
|---|---|---|
| 2 | CHICKEN BREASTS | - |
| 6 | HARD BOILED EGGS | - |
| 8 | BACON | - |
| 1 | ROMAINE LETTUCE | - |
| 24 | CHERRY TOMATOES | - |
| 2 | AVOCADOES | - |
| 1 cup | RANCH LE GREC DRESSING | 250 ml |
PREPARATION
- 1. Preheat the oven at 350 F (180 C). Cook the chicken breasts for the 35 minutes, turning them halfway through.
- 2. Dice the cooked chicken breasts.
- 3. Peel the hard-boiled eggs and cut them in quarters.
- 4. Cook the bacon in a pan. Cut in small pieces.
- 5. Wash and tear the lettuce in small pieces.
- 6. Cut the cherry tomatoes in quarters.
- 7. Peel and cut the avocado into lengthwise slices.
- 8. Put all the ingredients in four serving bowls and pour ¼ cup of Ranch dressing in each bowl.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
45 min
4
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 2 | CHICKEN BREASTS | - |
| 6 | HARD BOILED EGGS | - |
| 8 | BACON | - |
| 1 | ROMAINE LETTUCE | - |
| 24 | CHERRY TOMATOES | - |
| 2 | AVOCADOES | - |
| 1 cup | RANCH LE GREC DRESSING | 250 ml |
PREPARATION
- 1. Preheat the oven at 350 F (180 C). Cook the chicken breasts for the 35 minutes, turning them halfway through.
- 2. Dice the cooked chicken breasts.
- 3. Peel the hard-boiled eggs and cut them in quarters.
- 4. Cook the bacon in a pan. Cut in small pieces.
- 5. Wash and tear the lettuce in small pieces.
- 6. Cut the cherry tomatoes in quarters.
- 7. Peel and cut the avocado into lengthwise slices.
- 8. Put all the ingredients in four serving bowls and pour ¼ cup of Ranch dressing in each bowl.
NOTES
LEGEND :
preparation | servings
difficulty | appreciation
