Cobb Salad with Quinoa

Votes: 2

Time: 10 min.
Complexity: easily
Servings: 1

The American Cobb salad combines the vibrant flavors of bacon, chicken, avocado, blue cheese, and tomatoes. Traditionally, these ingredients are laid in neat strips on juicy lettuce leaves. But if you're making your own lunch in a container, pour the dressing first, then layer the main ingredients, and top with lettuce leaves, filling the rest of the box. For a more filling lunch, add a little cooked quinoa. Shake everything before serving. This salad is nutritious, healthy, and delicious. Best of all, it's quick to assemble in the morning by cooking the quinoa and chicken the night before.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small cooked chicken breast, sliced
3 tbsp. l. olive oil
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
0.5 cups boiled quinoa
4 slices bacon, fried and chopped
1 avocado, sliced
1/4 cup crumbled blue cheese
Half a tomato, diced
Romaine lettuce, for filling container

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, quinoa, romaine lettuce, tomatoes, blue cheese, Dijon mustard, Avocado, bacon

Cooking the dish according to the recipe:

In the bottom of your lunch container, make a vinaigrette by whisking together olive oil, Dijon mustard, balsamic vinegar, and a little salt and pepper.
Then add, in this order: quinoa, chicken, bacon, avocado, blue cheese, tomatoes, and enough lettuce to fill the container. Close the container and shake well before eating to combine the ingredients.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Dinner / Salads / Salads with pasta and cereals / American cuisine

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