Chicken Cobb Salad
Lunch & Dinner
4 oz./115 g chicken breast, steamed and cut into small chunks
- 1 hard-boiled egg
- 2 tsp. Basil Vinaigrette or preferred dressing
½ cup cherry tomatoes, halved
- 3 slices pre-cooked bacon, cut into small pieces
¼ cup feta cheese
- 1 cup romaine lettuce, chopped
Cook the chicken
Season chicken breast with salt and pepper.
Place in Smart Multi-Cooker base, fill water tray with 1¾ cups/400 mL water. Place steamer base over water tray and cover. Microwave on high power 8-10 minutes, or until chicken reaches 165° F/ 75° C.
Assemble the salad
Slice the hard-boiled egg using the Slice N Wedge fitted with the wedge insert.
Layer (bottom to top): dressing, tomatoes, chicken, bacon, cheese, egg, lettuce.
Securely seal container. Store in refrigerator until ready to serve.
Shake and serve
When ready to serve, shake Quick Shake Container until all ingredients are combined. Pour into bowl and serve.