- PREP TIME: 10minutes
- COOK TIME: 15minutes
- TOTAL TIME: 25minutes
INGREDIENTS
For The Chicken Cobb:
- ¼teaspoon sea salt, plus more for dressing, see below
- ¼teaspoon garlic powder, plus more for dressing, see below
- ⅛teaspoon ground black pepper
- 1tablespoon olive oil
- 2chicken breasts, boneless and skinless
- 1cucumber, peeled and diced
- 1cup grape tomatoes, whole
- ¼cup garbanzo beans, drained
- 2tablespoon gorgonzola crumbles
- 3cups mixed baby greens, slightly packed
- optionalavocado (prepare day of)
For the Clean Ranch Dressing:
- ½cup plain full fat greek yogurt
- ¼cup unsweetened almond milk
- 1tablespoon apple cider vinegar
- ¼teaspoon dried dill weed
- ¼teaspoon garlic powder
- ¼teaspoon coconut sugar
- ¼teaspoon sea salt
INSTRUCTIONS
- Season the chicken breast with sea salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Once hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
- Once the chicken is cooked through, remove from the pan. Dice into bite-size pieces and allow to completely cool.
- To make the clean ranch salad dressing, whisk together the plain greek yogurt, almond milk, apple cider vinegar, dill weed, remaining garlic powder, coconut sugar, and ¼ tsp. sea salt. Then, set aside.
- Using a quart size mason jar, layer about 2-4 tbsp. of our salad dressing, followed by the grape tomatoes, diced chicken, garbanzo beans, diced cucumber, crumbled gorgonzola cheese, and baby spring mix lettuce.
- When you’re ready to serve, you can also add an avocado or hard-boiled egg, too!
- Can be sealed in mason jar and stored in the fridge for up to 5 days.
NUTRITION
- Serving: 1 quart salad
- Calories: 364 kcal
- Carbohydrates: 20 g
- Protein: 34.2 g
- Fat: 15.7 g
- Saturated Fat: 4.4 g
- Cholesterol: 84.9 mg
- Sodium: 402 mg
- Fiber: 4 g
- Sugar: 6 g
Source: https://www.asweetpeachef.com/chicken-cobb-mason-jar-salad/