RECIPES-DETAILS - Le Grec

Cobb Salad

            
            

Cobb Salad

            
                  
  • servings: 4
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  • Additional info:
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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.
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NOTES

              

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 45 min
  • 4

preparation | servings | difficulty | appreciation

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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

LEGEND :

preparation | servings
difficulty | appreciation

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