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Chicken Cobb Salad with Oregano Dressing

Recipe by Fayette Nyehn
This Chicken Cobb Salad with Oregano Dressing is the perfect high-protein and low-carb salad.
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Servings 4
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 1.5 LB Chicken breast
  • 4 eggs
  • 8 oz turkey bacon
  • 1 cup Cherry tomatoes
  • 2 cups canned corn
  • 2 Medium Avocados
  • 4 TBSP feta cheese
  • 6 oz Romaine lettuce
  • ½ cup lemon juice
  • ¼ cup Avocado oil (sub for olive oil )
  • 4 TBSP honey
  • ½ cup apple cider vinegar
  • 2 TBSP smoked paprika
  • salt to taste
  • 1 ½ TBSP Oregano
  • 1 TBSP black pepper
  • 1 TBSP garlic

Instructions
 

  • Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and place the turkey bacon on the baking pan. Transfer the baking pan to the oven and bake for 7 minutes.
  • Cut the chicken breast into cubes and season with smoked paprika, black pepper, salt, and garlic powder—heat avocado or olive oil over medium heat in a nonstick pan. Add the chicken breasts and cook for 10-15 minutes or until fully cooked.
  • Add the eggs to a pot with water and boil for 5-7 minutes or until fully cooked.
  • Wash and cut the romaine lettuce and tomatoes. Dice the boiled eggs and turkey bacon.
  • To make the salad dressing, in four mason jars, add 1 tbsp avocado or olive oil, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tsp honey, ½ tsp oregano, ¼ tsp black pepper, ¼ tsp garlic powder, salt to taste to each jar and stir.
  • To each jar, add ½ cup corn, ¼ cup cherry tomatoes, 1 diced boiled egg, ½ cup cooked chicken breast, ¼ cup chopped turkey bacon, half an avocado, ½ cup romaine lettuce, and 1 tbsp feta cheese.

Notes

When ready to eat, transfer the mixture to a bowl, combine, and enjoy! It can be stored in the fridge for up to five days.