Chicken 'N Egg Cobb Salad Jars

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The secret ingredient of hardboiled egg yolks makes a creamy rich dressing for this recipe.

  • Prep time: 20 min
  • Makes: 4 servings
  • Cook time: 0 min
nutritional info

Nutritional Information

Per serving (1 salad jar)

  • Calories
    .
    353
  • Saturated Fat
    .
    3 g
  • Fat
    .
    21 g
  • Cholesterol
    .
    234 mg
  • Carbohydrates
    .
    10 g
  • Fibre
    .
    2 g
  • Sugars
    .
    5 g
  • Protein
    .
    29 g
  • Sodium
    .
    388 mg
  • Potassium*
    .
    336 mg
  • Calcium
    .
    107 mg
  • Iron
    .
    2.4 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued
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Ingredients

1/2 cup / 125 ml diced tomato
2 package / 176 g EGGS2go! Omega 3 Hard Boiled Snack Pack
1/2 cup / 125 ml chopped bacon, optional
2 tbsp / 30 ml each very finely chopped green onion and parsley
3 tbsp / 45 ml white wine vinegar
2 tsp / 10 ml each Dijon mustard and honey
1/4 tsp / 1 ml each salt and pepper
1/4 cup / 50 ml canola oil
2 cup / 500 ml cooked, cubed chicken breast (about 1 large or 2 small)
4 cup / 1 L lightly packed baby spinach, divided
1/2 cup / 125 ml each shredded carrot

Directions

  1. Halve the eggs and separate the yolks from the whites. Roughly chop the whites; set aside. Press the egg yolks through a fine sieve into a bowl. Stir in the vinegar, onion, parsley, mustard, honey, salt and pepper. Whisk in olive oil until well combined and smooth. (Alternately, combine all the salad dressing ingredients in a mini-chop and pulse until smooth and emulsified.

  2. Divide and layer the salad ingredients into four 2 cup (500 mL) canning jars in the following order; chicken, dressing, half of the baby spinach, carrots, celery, chopped egg white, bell pepper and remaining spinach. Place the lid on the jar and reserve in the refrigerator for up to 1 day. Turn out into a dish and toss to serve. Makes 4 servings.

Tips

  1. The salad can also be tossed and served immediately.

  2. Replace the suggested carrot, celery and bell pepper with 1 1/2 cups (375 mL) any combination of crunchy vegetables such as radishes, cucumber, chopped broccoli and/or green peas.

  3. Add a layer of cubed Cheddar, Swiss, or Havarti cheese.

  4. If you don't have leftover chicken handy, you can poach two small breasts in chicken broth for 10 to 12 minutes or until cooked through. Cool and chop to use in the salad.

  5. If adding a crunchy garnish like croutons or crispy onions, reserve on the side and add just before serving.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled Snack Pack

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

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