Basic Avocado and Chicken Cobb Salad
This colorful Cobb salad combines chicken, avocado, tomato, and egg with red kidney beans and olives. Finished with Kewpie CobbSalad Dressing for a spicy touch.
Ingredients (Serves 2)
- 1 tomato (170g), diced into 1 cm cubes
- 1/2 avocado (70g), diced into 1 cm cubes
- 120g chicken breast
- 1 boiled egg (51g), cut into wedges and halved
- Salt, to taste
- Black pepper, to taste
- Sake (rice wine), a splash
Kewpie CobbSalad Dressing, to taste- 1 pack Salad Club red kidney beans (50g)
- 1 pack Salad Club sliced black olives (25g)
Instructions
- Dice the tomato and avocado into 1 cm cubes. Cut the boiled egg into wedges, then halve each wedge.
- Place the chicken breast in a microwave-safe dish. Season with salt, pepper, and a splash of sake. Cover with plastic wrap and microwave at 600W for about 2 minutes and 30 seconds. Let cool, then dice into 1 cm cubes.
- Arrange the diced vegetables, chicken, kidney beans, olives, and egg on a plate. Drizzle with Kewpie CobbSalad Dressing before serving.
Tips
- To prep the avocado, slice around the pit lengthwise, twist to separate, remove the pit, and peel.
- Microwave times may vary—adjust as needed to ensure the chicken is fully cooked.
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