Curried chicken cobb salad
This fresh and zesty salad with flavorful curried chicken is a light, yet easy meal in one for days when you just need a quick dinner or lunch!
Ingredients
For the curried chicken:
- 2 medium chicken breasts sliced
- 1 teaspoon yellow curry powder
- 1/4 teaspoon season all
- 1/2 teaspoon garlic powder
- dash salt (to taste)
- 1/4 teaspoon Old bay seasoning (optional)
For the salad:
- 1 cup spinach roughly chopped
- 1 head Romaine lettuce
- 3/4 cup cherry tomato halves
- 3 mini bell peppers sliced *see note
- 1/3 English cucumber sliced
- crumbled bacon (optional)
- 2 hard boiled eggs
- Ranch dressing or dressing of choice
- Lemon or lime juice
- Blue cheese (optional)
Instructions
- Mix seasonings in a small dish, then sprinkle generously over chicken, seasoning all sides. Add several tablespoons oil to a non-stick skillet, then fry the seasoned chicken for a few minutes until all sides are slightly browned. Cover with a lid and turn heat to med-low. Cook for 10 minutes or until chicken is no longer pink in the center and reaches 165 degrees.
- Compile salad in order given, first mixing lettuce and spinach, then adding the rest of the vegetable ending with eggs and chicken (cooled to room temp), then sprinkle bacon and blue cheese (optional) over top.
- Squeeze lemon or lime juice over the salad (optional) and serve with dressing of choice.
Notes
You can also use regular sized bell peppers, diced into smaller chunks.
Tried this recipe?Let us know how it was!