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Recipes

Fall Cobb Salad

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Preparation: 15-20 minutes.
Cook time: 20-25 minutes.
Servings: 2 servings

Ingredients

1 head of crisp lettuce Gen V, cut into chunks

1 chicken breast

4 eggs

1 butternut squash, peeled and cubed

2.5 ml (1/2 tsp) garlic powder

2.5 ml (1/2 tsp) cinnamon

2.5 ml (1/2 tsp) smoked paprika

2 apples, sliced

1/4 red onion, sliced

6 tranches of ham

1/2 cup (120 ml) crumbled blue cheese

30 ml (2 tbsp) pumpkin seeds

1 tbsp (15 ml) Dijon mustard

15 ml (1 tbsp) honey

30 ml (2 tbsp.) mayonnaise

30 ml (2 tbsp) apple cider vinegar

60 ml (1/4 cup) olive oil

A little chopped chives

Preparation

  1. Preheat oven to 425°F.
  2. Spread the squash pieces on a baking sheet. Add the garlic powder, cinnamon, smoked paprika and a drizzle of olive oil. Mix well, season with salt and pepper. Bake for 15-20 minutes.
  3. Place the chicken on a baking sheet. Season with salt and pepper and bake for 15-18 minutes. Once cooked, cut into pieces.
  4. Bring a pot of water to a boil. Add the eggs and cook for 7-8 minutes or more depending on the desired doneness. Once cooked, plunge into ice water. Remove the shell and cut in half.
  5. Place the prosciutto slices on a baking sheet. Bake for 6-7 minutes. Once crispy, break into pieces.
  6. In a bowl, combine the mayonnaise, honey, mustard, apple cider vinegar, oil and chives.
  7. Place the lettuce on the bottom of a plate, add the eggs, chicken, apples, squash, pumpkin seeds, prosciutto pieces, onions and blue cheese. Garnish with the sauce.
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