Description
The Creamy Arugula Cobb Salad offers a sophisticated twist on the classic American favorite by replacing standard iceberg lettuce with nutrient-dense, peppery arugula. This dish combines crunchy vegetables, a velvety dressing, and savory protein for a perfectly balanced meal rich in vitamins and minerals.
Ingredients
Scale
1 cup Fresh Baby Arugula
1 cup Pasture-Raised Grilled Chicken Breast
2 Hard-Boiled Eggs
1 Ripe Avocado
1/2 cup Cherry Tomatoes
4 slices Uncured Turkey Baco
1/2 cup Plain Greek Yogurt
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Raw Honey
1 tablespoon Lemon Juice
2 tablespoons Chopped Chives
Instructions
- Season your pasture-raised chicken breast with sea salt and black pepper. Heat a skillet with 1 tablespoon of avocado oil and sear the chicken until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing
- Boil the eggs in a pot of cold water. Once boiling, cover and remove from heat. Let sit for 9 minutes, then cool in ice water and peel
- Cook the turkey bacon in the same skillet until crispy. Drain on paper towels and crumble
- Combine Greek yogurt, olive oil, honey, lemon juice, and chives in a jar and shake until smooth for the dressing
- Toss arugula lightly with a teaspoon of olive oil in a bowl. Arrange chicken, eggs, bacon, avocado, and tomatoes on top
- Drizzle with dressing before serving and season with black pepper and flaky sea salt
Notes
For a dairy-free version, substitute Greek yogurt with almond milk yogurt.
For Keto diet adaptation, omit honey and use Monk Fruit in dressing.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 186mg