Basic Avocado and Chicken Cobb Salad

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

  1. Dice the tomato and avocado into 1 cm cubes. Cut the boiled egg into wedges, then halve each wedge.
  2. 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.
  3. 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.