Chopped Cobb Salad
My new favourite cobb salad! It's packed with all of the classic cobb salad ingredients that you love plus it’s high in protein and low in carbs. My almond flour chicken gets you more than enough protein while keeping it low carb to help build lean muscle, while the low carb aspect is great for maintaining stable blood sugar levels. This salad is perfect for keeping you full and satiated, helping you say goodbye to those mid-afternoon cravings. It's a balanced and fulfilling meal that tastes as good as it makes you feel.
What you’ll need:
4 heads romaine lettuce, chopped
8 boiled eggs, chopped
700g chicken breast, pounded thin and cut in half
1/2 cup crumbled feta
1/2 a cucumber, diced
1 cup cherry tomatoes, diced
1/2 an avocado, cubed
For the chicken:
3/4 cup almond flour
1 egg
1/2 salt
1/2 tsp pepper
1/2 tsp garlic powder
For the dressing:
1/3 cup EVOO
2 tbsp red wine vinegar
1 tbsp yacon syrup
1 tsp dijon mustard
Directions (makes 4 servings):
Whisk together all of your ingredients for your dressing until smooth. Season with salt and pepper and adjust as needed. Set aside.
Boil your eggs to your liking. I like a 7-7 1/2 minute egg for a soft-ish yolk.
Mix together your almond flour, garlic powder, salt and pepper in a bowl. In a separate bowl, whisk your egg. Take your chicken and dip it in your egg then into your almond flour mixture, making sure to coat both sides well.
Heat a frying pan over medium heat and cook your chicken with some avocado oil until golden brown and cooked through. Allow your chicken to cool completely and cut to your liking.
Place your chopped lettuce in a large bowl and top with your cut chicken, chopped vegetables, egg, avocado and crumbled feta. Top with your salad dressing, toss and enjoy!
Nutrition Facts (per serving)
621 Calories
40g Fat
7g Carbs
3g Fibre
56g Protein