Chicken and Peach Cobb Salad

Chicken and Peach Cobb Salad
Serves: 2
Whether grilled, pan-fried or roasted, leftover chicken makes a fantastic, protein-rich salad starter.
  • 4 tsp (18 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • ¼ tsp (1 mL) each salt and pepper
  • 4 cups (1 L) light packed torn Boston lettuce
  • 2 cups (500 mL) sliced grilled or roasted boneless skinless chicken breast
  • 1 peach or nectarine, pitted and cut in wedges
  • half avocado, peeled, pitted and sliced
  • ¼ cup (60 mL) crumbled blue cheese
  • 2 tbsp (30 mL) sliced natural (skin-on) almonds, toasted
  1. In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
  2. In separate bowl, combine lettuce, chicken, peach, avocado, blue cheese
  3. and almonds. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Add dressing; toss to coat.
  4. Tip from The Test Kitchen: If you're making the salad ahead of time, generously brush the sliced avocado with lemon juice to prevent it from browning.


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