Chicken Cobb salad with chipotle ranch dressing and grilled pineapple is a fun adaptation of the American classic.

Place all other ingredients in small piles around the chicken portions: pineapple, bacon, diced avocado, eggs, cherry tomatoes and sliced red onion.

Drizzle some of the dressing over the top and serve the rest on the side.

FULL RECIPE  & NUTRITION INFO HERE

TIP:

This dressing can be made ahead of time. Store in the fridge for up to 5 days for best freshness.

ASSEMBLE THE SALAD

Start with lettuce base followed by grilled chicken in four portions and red peppers.

Grilled Chicken

Cobb Salad 

CHIPOTLE DRESSING  + PINEAPPLE

Cook THE EGGS

1

If using eggs, pop them in boiling water for 7-8 minutes for hard-boiled with a slightly jammy yolk. Place cooked eggs in cold water for a couple of minutes. Set aside.

SEASON THE CHICKEN

2

Cut chicken breasts into 3 pieces and season with salt, pepper, garlic powder, paprika and cumin on both sides.

GRILL CHICKEN

3

Grill chicken pieces on medium-high for 5 minutes on each side. The thicker pieces might need 6-7 minutes. Rest the chicken before slicing.

CUT THE PINEAPPLE

4

Peel off the skin and remove any brown bits. Cut through the middle into quarters and then cut each quarter into 5-7mm slices.

GRILL PINEAPPLE

5

Grill pineapple in a little oil for 2-3 minutes each side until charred. Remove to a bowl.

COOK THE BACON

6

Pan-fry until crispy, pat excess oil onto some paper towel and dice into chunky cubes or strips. Set aside.

PREPARE VEGETABLES

7

Prepare the fresh salad ingredients: lettuce, cherry tomatoes, peppers, onions and avocado. Peel and cut the eggs into quarters or halves.

MIX THE DRESSING

8

 Whisk all chipotle ranch dressing ingredients in a bowl and set aside.

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