The EatingWell Cobb Salad

The EatingWell Cobb Salad might be just the American recipe you are searching for. This recipe makes 4 servings with 460 calories, 27g of protein, and 34g of fat each. For $3.41 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. 2272 people have tried and liked this recipe. Plenty of people really liked this main course. If you have olive oil, white-wine vinegar, cooked shredded chicken breast, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. It is brought to you by Eating Well. With a spoonacular score of 86%, this dish is great. Try EatingWell Power Salad, The EatingWell Diet House Salad, and eatingwell cookbook giveaway and warm quinoan and arugula salad for similar recipes.

Servings: 4

Preparation duration: 40 minutes

 

Ingredients:

1 avocado, diced

2 slices cooked bacon, crumbled

1/2 cup crumbled blue cheese, (optional)

8 ounces shredded cooked chicken breast, (about 1 large breast half; see Tip)

1 large cucumber, seeded and sliced

1 tablespoon Dijon mustard

2 large eggs, hard-boiled (see Tip), peeled and chopped

10 cups mixed salad greens

3 tablespoons extra-virgin olive oil

1 teaspoon freshly ground pepper

1/4 teaspoon salt

2 tablespoons finely minced shallot

2 medium tomatoes, diced

3 tablespoons white-wine vinegar

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.

 

Step by step:


1. Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes.

2. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.


Nutrition Information:

Quickview
427k Calories
25g Protein
30g Total Fat
13g Carbs
19% Health Score
Limit These
Calories
427k
21%

Fat
30g
47%

  Saturated Fat
8g
50%

Carbohydrates
13g
4%

  Sugar
3g
4%

Cholesterol
152mg
51%

Sodium
605mg
26%

Get Enough Of These
Protein
25g
52%

Vitamin C
39mg
48%

Vitamin A
2066IU
41%

Selenium
28µg
40%

Vitamin B3
6mg
35%

Phosphorus
341mg
34%

Vitamin B6
0.64mg
32%

Folate
119µg
30%

Vitamin K
28µg
27%

Potassium
917mg
26%

Vitamin B2
0.42mg
25%

Vitamin B5
2mg
23%

Manganese
0.46mg
23%

Vitamin E
3mg
22%

Fiber
5g
20%

Zinc
2mg
17%

Magnesium
64mg
16%

Copper
0.31mg
15%

Calcium
152mg
15%

Iron
2mg
15%

Vitamin B1
0.2mg
13%

Vitamin B12
0.64µg
11%

Vitamin D
0.6µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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