Colorful & Nutritious Chicken Breast Cobb Salad
Visually Appealing and Healthy Cobb Salad: A Diet-Friendly Recipe with Chicken Breast, Chickpeas, and Peas
Break free from the notion that salads must be green! Expanding your salad horizons makes them more enjoyable and delicious. This Cobb Salad is light yet abundant, and a feast for the eyes. It’s a popular choice for diet meals. I’ve prepared a version featuring chicken breast, chickpeas, and peas, making it light but packed with protein and satisfying. It’s also perfect for using up leftover ingredients from your fridge.
Main Ingredients
- 45g Chickpeas
- 30g Peas
- 1 Cucumber
- 40g Yellow Bell Pepper
- 40g Red Bell Pepper
- 100g Chicken Breast
Dressing
- 1 Tbsp Balsamic Vinegar
- 1/2 Tbsp Olive Oil
- 1 Pinch Salt
- 1 Tbsp Lemon Juice
- Ground Black Pepper to taste
- 1 Tbsp Balsamic Vinegar
- 1/2 Tbsp Olive Oil
- 1 Pinch Salt
- 1 Tbsp Lemon Juice
- Ground Black Pepper to taste
Cooking Instructions
Step 1
First, prepare the beans. I’ve used both peas and chickpeas, but you can use just chickpeas if you prefer. It’s important to soak the beans in water the day before. Once soaked, boil the beans for about 10 minutes, then drain them well.
Step 2
To eliminate any gamey smell from the chicken breast, add a pinch of ginger powder and a bay leaf to the boiling water before adding the chicken. Once the water is at a rolling boil, add the chicken breast and cook for at least 10 minutes.
Step 3
Now, let’s prepare the vegetables and chicken breast. Dice the yellow bell pepper, red bell pepper, cucumber, and the cooked chicken breast into small, bite-sized cubes.
Step 4
Arrange the cooked chickpeas and peas attractively on a large plate or bowl. Next to the beans, line up the diced vegetables and chicken breast in rows, separating them by color. Look how vibrant and appetizing the colors are! Arranging them by color makes them look even more delicious.
Step 5
Making the dressing for this Cobb Salad is wonderfully simple – no need for complex preparations. Simply drizzle balsamic vinegar, olive oil, a pinch of salt, and lemon juice over the top. A sprinkle of black pepper finishes it off perfectly.
