Chopped California Cobb Salad


  • 1 lb (450 g) chicken tenders
  • 1 tbsp (15 mL) canola oil
  • 2 tbsp (30 mL) Bell Pepper Herb Rub
  • 2   eggs
  • 3 slices turkey bacon
  • 1 cup (250 mL) grape tomatoes
  • 2   hearts Romaine lettuce, washed and dried
  • ½ cup (125 mL) crumbled blue cheese or feta cheese (optional)
  • 1   ripe avocado
  • ½ cup (125 mL) 2% plain low-fat Greek yogurt
  • 3 tbsp (45 mL) milk
  • 1 tbsp (15 mL) Bell Pepper Herb Rub
  • 1 tbsp (15 mL) fresh lemon juice
  • ¼ tsp (1 mL) salt


  1. Heat the Grill Pan and Grill Press over medium heat for 3–5 minutes. In a Small Batter Bowl, toss the chicken with the oil and rub. Place the chicken in the pan and cover with the Grill Press. Cook for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to the medium Glass Mixing Bowl. Using the Salad Chopper, chop the chicken into small pieces and set aside.  

  2. Crack one egg into each well of the Microwave Egg Cooker, and pierce the yolks. Add ½ cup (125 mL) of water to each well and cover with a paper towel. Microwave on HIGH for 1½–2½ minutes, or until the eggs are hard-cooked. Using the Mix ‘N Chunk, transfer the eggs to a 2-cup (500-mL) Prep Bowl and coarsely chop; set aside. Drain the water from the Egg Cooker.

  3. Dice the bacon, divide it evenly into the wells of the Egg Cooker, and cover it with a paper towel. Microwave on HIGH for 2–3 minutes, or until it’s crisp. Using the Small Chef’s Tongs, remove the bacon to paper towels to drain.

  4. Cut the lettuce in half lengthwise (holding the core to keep it intact) on clean Cutting Board with Chef’s Knife. Turn it a quarter turn, then cut lengthwise again. Slice crosswise into thin strips (see cook’s tip), and set aside. Place all of the tomatoes in the Close & Cut, and cut them in half.

  5. For the dressing, peel and seed the avocado, then cut it into chunks. Process in the Manual Food Processor until almost smooth, scraping down the sides of the bowl as necessary. Add the remaining dressing ingredients and process until well blended. Carefully remove the blade.

  6. Spread the dressing onto the bottom of the Open Tray for the Large Square Cool & Serve. Top evenly with lettuce, chicken, tomatoes, eggs, bacon, and cheese, if desired. Toss to coat just before serving.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 125 mg, Sodium 900 mg, Carbohydrate 8 g, Fiber 3 g, Protein 24 g

Cook's Tips:

Did you know that cutting the lettuce into long, thin strips is called chiffonade? It’s the French phrase for “made of rags”, and the technique is commonly used for slicing basil, mint and leafy greens. See step 4. 

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