Cobb salad is a composed salad made of a variety of ingredients laid out in rows of alternating color. It’s
both attractive and tasty. You can be creative and add rows of your own favorites like chickpeas or sliced
hearts of palm.
Heat grill pan to medium high heat. Coat chicken breasts with 2 teaspoons oil, salt and pepper. Grill chicken
5-6 minutes on each side. Remove from heat and let rest 5 minutes.
Grill pastrami until it’s slightly crispy. Remove from the grill and shred into bite-sized pieces.
Peel and cube hard boiled eggs.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
Dress chopped lettuce with the juice of 1 1/2 lemons.
Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season lettuce with salt and pepper, to taste.
Toss diced avocados with the remaining lemon juice, to stop them from browning. Cut chicken into bite-
sized cubes.
To serve, arrange rows of chopped chicken, chopped hard-boiled egg, diced avocado, diced tomato,
chopped red onion and shredded pastrami on top of dressed romaine on the platter.
Ingredients
Directions
Heat grill pan to medium high heat. Coat chicken breasts with 2 teaspoons oil, salt and pepper. Grill chicken
5-6 minutes on each side. Remove from heat and let rest 5 minutes.
Grill pastrami until it’s slightly crispy. Remove from the grill and shred into bite-sized pieces.
Peel and cube hard boiled eggs.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
Dress chopped lettuce with the juice of 1 1/2 lemons.
Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season lettuce with salt and pepper, to taste.
Toss diced avocados with the remaining lemon juice, to stop them from browning. Cut chicken into bite-
sized cubes.
To serve, arrange rows of chopped chicken, chopped hard-boiled egg, diced avocado, diced tomato,
chopped red onion and shredded pastrami on top of dressed romaine on the platter.