Cobb Salad with Pasta
This Cobb Salad pasta is piled high with chicken, tomato, avocado, blue cheese and bacon.
Servings: 2 Servings
Calories: 600kcal
Ingredients
- 3/4 cup cooked penne pasta
- 2 slices bacon chopped
- 1 avocado chopped
- 3 ounces chicken breast cooked and diced
- 1 small tomatoes diced
- 2 large large eggs hard boiled and chopped
- 1 ounce blue cheese crumbled
- 3 tablespoons Blue Cheese or Ranch dressing
Instructions
- 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 Blue Cheese or Ranch dressing.
Nutrition
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