Brunch Chicken Cobb Salad Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 servings

Ingredients

  • 12 ounces boneless skinless chicken breast halves, cut into bite-sized pieces
  • ½ cup Skinnygirl Garden Ranch Dressing with Avocado Oil, divided
  • 3 cups fresh baby spinach ( 3 oz.)
  • 4 slices turkey bacon, cooked
  • 1/2 avocado, sliced
  • 1/2 cup grape tomatoes, halved
  • 2 hard cooked eggs, halved
  • 2 tablespoons pumpkin seeds
  • 2 ounces reduced fat shredded cheddar cheese

Directions

  1. Combine chicken with 1/4 cup Skinnygirl Garden Ranch Dressing with Avocado Oil.
  2. Heat a large nonstick skillet over medium heat. Cook chicken in 2 batches about 6 minutes or until chicken is no longer pink inside and internal temperature reaches 165°F. Let cool slightly.
  3. Arrange spinach, bacon, avocado, tomatoes and eggs on serving plates or platter. Top with cooked chicken, pumpkin seeds and cheddar cheese.
  4. Drizzle with remaining dressing.

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