Mexican Grilled Chicken Cobb Salad
with Cotija Cheese & Crema-Lime Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
A high-protein success story. From juicy spiced chicken breasts done on the grill to eggs hard-boiled for you, plus Cotija cheese and pepita seeds, this salad fulfills your keto requirements and then some! Not to mention the rich Mexican crema in the dressing.
We will send you:
- 2 Hard-boiled eggs
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 200g Radishes
- 1 Lime
- 25g Roasted pepitas (pumpkin seeds)
- 30g Cotija cheese (contains lipase)
- 30ml Crema
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Eggs • Milk
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
25 g
Saturated Fat
8 g
Sodium
960 mg
Total Carb
18 g
Sugars
5 g
Protein
54 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the radishes.
- Halve the lime; juice ½ and quarter the remaining ½.
- Quarter the eggs lengthwise; drizzle the cut-sides with oil and season with S&P.
Make the salad
- In a large bowl, whisk the crema, lime juice, a drizzle of oil and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken and eggs.
- Sprinkle with the cheese and pepitas.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
