Cobb Salad with Pasta
This Cobb Salad pasta is piled high with chicken, tomato, avocado, blue cheese and bacon.
Servings: 2 Servings
- 3/4 cup cooked penne pasta
- 2 slices bacon chopped
- 1 avocado chopped
- 3 oz chicken breast cooked and diced
- 1 small tomatoes diced
- 2 large large eggs hard boiled and chopped
- 1 oz blue cheese crumbled
- 3 tbsp Ranch dressing
Put a chicken breast in a pot of water to simmer for 20-25 minutes, until cooked through. Put the eggs in a small pan and cover with cold water. Bring the pot to a boil, then cover and remove from heat. Leave the eggs covered for 10-12 minutes. In a third pan, bring water to a boil, add salt, and cook the pasta to al dente, around 8 minutes.
Add bacon to a pan and fry for around 4 minutes per side. When done, move them to a paper towel to soak up the grease.
Chop the avocado, tomatoes and blue cheese.
As the chicken, eggs and pasta finish cooking, drain the water. Add the eggs to a bowl of ice water to chill for about 5 minutes before cracking and peeling. Chop the eggs and the chicken.
Add the pasta to the serving bowls. Distribute the chopped ingredients among the bowls. Then top with Ranch dressing.
Calories: 600kcal | Carbohydrates: 23g | Protein: 26g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 271mg | Sodium: 729mg | Potassium: 911mg | Fiber: 8g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 2mg