This hearty and vibrant Cobb Salad is packed with flavors and textures, making it a satisfying meal for any time of the day. Marinated chicken, roasted sweet potatoes or pumpkin, fresh vegetables, toasted pecans, and crumbled feta cheese come together in perfect harmony, all brought together with a tangy vinaigrette.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder

For the Roasted Sweet Potatoes/Pumpkin:

•  2 medium sweet potatoes or 1 small pumpkin, peeled and cut into cubes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
•  1 tablespoon olive oil

For the Salad:

• 4 cups mixed lettuce leaves
• 1 apple, cored and diced
•  1 avocado, diced
• 1 cup cherry tomatoes, halved
•  1/2 cup raisins
• 4 hard-boiled eggs, quartered
• 4 radishes, thinly sliced
•  1/2 cup toasted pecans
•  2 spring onions, thinly sliced
•  1/2 cup feta cheese, crumbled

Vinaigrette Dressing: (Available on my social media or previous reel)

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken cubes with 2 tablespoons of olive oil, minced garlic, chopped onion, salt, pepper, and garlic powder.
• Mix well and let it marinate for at least 30 minutes.

2. Roast the Sweet Potatoes or Pumpkin:

• Preheat the oven to 400°F (200°C).
• Place the sweet potato or pumpkin cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with ground cumin, paprika, salt, and pepper. Toss to coat evenly.
• Roast for 25-30 minutes, or until tender and lightly browned.

3. Toast the Pecans:

• In a dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring occasionally, until fragrant and lightly browned.
• Remove from heat and set aside to cool.

4. Cook the Chicken:

• In a skillet over medium heat, cook the marinated chicken pieces until fully cooked and lightly browned, about 6-8 minutes.

5. Assemble the Salad:

• In a large bowl, arrange the mixed lettuce leaves as the base.
• Neatly arrange the diced apple, roasted sweet potatoes or pumpkin, diced avocado, cherry tomatoes, raisins, cooked chicken, hard-boiled egg quarters, radish slices, toasted pecans, spring onions, and crumbled feta cheese in separate sections over the lettuce.

6. Serve:

• Drizzle the vinaigrette dressing over the salad just before serving.

Enjoy this vibrant and nutritious Cobb Salad as a satisfying meal! For a similar recipe, you might enjoy my Spring Cobb Salad with Glazed Pecans.