Page 49 - JG Performance May 19 Recipe Book

Chicken Cobb salad
INGREDIENTS
230 grams Chicken breast
2 Large eggs
225 grams chopped lettuce of choice,
450 grams Coleslaw mix (the kind without dressing) 2 Strips Bacon, cooked
1 Roma tomato, cubed
40 grams Crumbled Feta cheese
25 grams Green onion, sliced
1⁄2 Avocado, chopped
RANCH DRESSING:
65 grams Non-fat Plain Greek yogurt
2 tablespoons Light Ranch dressing of choice Water, as needed
SERVES: 2
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4. Coat a baking sheet with cooking spray, arrange the chicken and bake for around 25 - 50 minutes or until no longer pink in the centre
Place the eggs in a pan with enough water to cover by an inch and bring to a boil. Turn off the heat once the water reaches a boil, cover the pot and let it sit for 11 to 12 minutes. Pour out the hot water and refill the pan with cold water.
Mix together the chopped lettuce and coleslaw mix. Divide the mix evenly between two plates or bowls. Crumble the bacon evenly over both plates, followed by the tomato, feta cheese, green onion and avocado.
Slice the chicken, peel and slice the eggs and divide equally between both plates.
Blend the ranch dressing and Greek yogurt, thinning out to desired consistency with water and drizzle over the salads
Serve immediately
MACROS
CALORIES 454 PROTEIN 44 CARBS 17 FATS 21 FIBRE 6
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