The American Cobb Salad combines the vibrant flavors of bacon, chicken, avocado, blue cheese and tomatoes. Traditionally these ingredients are laid out in even stripes on the juicy leaves of a green salad. But if you cook your own lunch in a container, first pour dressing, then lay out the main ingredients, and the leaves on top salad, so that they occupy the entire remaining volume of lunch box. For lunch was more satisfying add a little boiled quinoa. And before shake everything with it. The salad is nutritious healthy and very tasty. And most importantly, you can quickly assemble it in the morning, boiling quinoa and chicken in the evening.
Recipe author – Katie Lee
Time:10 min. Difficulty: easy Servings: 1 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small chopped chicken breast
- 3 tbsp. l olive oil
- 1 tbsp. l Dijon mustard
- 1 tbsp. l balsamic vinegar
- 0.5 tbsp. boiled quinoa
- 4 slices of bacon, fried and chopped
- 1 avocado, chopped
- 1/4 Art. crumbled blue cheese
- Diced half tomato
- Romano salad to fill the container
Recipes with similar ingredients: chicken breasts, quinoa cereal, romaine lettuce, tomatoes, blue cheese, Dijon mustard, Avocado, bacon
Recipe preparation:
- Prepare vinaigrette at the bottom of your lunch container dressing, mixing olive oil, Dijon mustard, balsamic vinegar and some salt and pepper.
- Then add in the following order: quinoa, chicken, bacon, avocados, blue cheese, tomatoes and plenty of green lettuce to fill the container. Close the container and before eating shake well to mix the ingredients.
