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A vibrant Spring Cobb Salad arranged in rows with grilled chicken, eggs, asparagus, and avocado on a bed of romaine lettuce.
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High-Protein Spring Cobb Salad with Green Vegetables

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 455kcal

Ingredients

  • 600 g chicken breast, grilled and sliced
  • 4 large eggs , hard-boiled and quartered
  • 200 g asparagus , blanched and trimmed into 2-inch pieces
  • 150 g sugar snap peas, trimmed
  • 1 large avocado , diced
  • 4 cups romaine lettuce, chopped
  • 100 g cucumber , sliced
  • 60 g feta cheese, crumbled
  • 30 g pumpkin seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions

  • Season chicken breasts with salt and pepper; grill over medium-high heat until the internal temperature reaches 74°C (165°F), then rest and slice.
  • Boil eggs for 9 minutes, immediately transfer to an ice bath, peel, and quarter.
  • Blanch the asparagus and snap peas in boiling water for 120 seconds, then shock in ice water to maintain color and texture.
  • Prepare the dressing by whisking olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
  • Layer the chopped romaine lettuce as a base on a large serving platter.
  • Arrange the grilled chicken, boiled eggs, asparagus, snap peas, avocado, and cucumber in distinct parallel rows across the lettuce.
  • Garnish the salad with crumbled feta cheese and pumpkin seeds.
  • Drizzle the lemon-mustard vinaigrette over the salad components immediately before serving.