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Recipe of the Week: Classic Cobb Salad

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Recipe of the Week: Classic Cobb Salad

If you like fast, yummy meals, then you need to try this all-American dish from my bestselling cookbook The Shredded Chef. It might look boring, but the combination of avocado, egg, chicken, and cheese with some vinegar really makes it pop.

I’ve left out the bacon to keep the calories in check, but you can use turkey bacon if you’d like (which adds even more protein!).

Enjoy!

Servings

2

Calories Per Serving

494

Protein Per Serving

54 grams

Carbohydrates Per Serving

20 grams

Fat Per Serving

23 grams

 Ingredients

1 small head iceberg lettuce, chopped

2 boneless, skinless chicken breasts (6 ounces each), cooked, and cut into small cubes

2 hardboiled eggs, chopped

2 medium tomatoes, chopped

1 avocado, sliced

1 cup carrots, grated

1/4 cup low-fat mild cheddar cheese, shredded

Instructions

1. Evenly divide the lettuce between two large bowls.

2. Toss in the rest of the ingredients and serve with dressing of your choice (go with a high-quality balsamic or red wine vinegar if you want to minimize additional calories)

What You Get to Eat

cobb salad 1

What did you think of this week’s recipe? Let me know in the comments below!

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Comment!
  • António

    Hey Mike,

    I’ve read that creatine needs to be dissolved before the body can use it. Is this true? I’ve recently been just putting the creatine in my mouth and downing it with water so there’s no waste, as it is usually the case when I put it in a protein shake. Is this fine?

    Thanks!

    • Michael Matthews

      No, that’s not true. What you’re doing is fine. I do recommend having it with some carbs though. Helps absorption.

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