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Heart healthy recipes


Chicken cobb salad

Chicken cobb salad

4 serves

15 m

10 m

See recipe for serves 2 here


  • 2 x 250 g chicken breast fillets
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 420 g can no added salt corn kernels, drained
  • 1 baby cos lettuce, leaves separated
  • 1 large avocado, quartered
  • 200 g grape tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 4 hard-boiled eggs, halved
  • 1 small red onion, thinly sliced


  • 2½ tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey


Step 1

Place chicken breasts on a large plate and rub with oil and paprika to coat.

Step 2

Heat a large non-stick frying pan over medium heat. Add chicken. Cook about 5 minutes on each side, or until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes.

Step 3

Meanwhile, to make dressing, combine all ingredients in screw-top jar, season with pepper and shake well.

Step 4

Thinly slice chicken. Arrange chicken on a platter with corn, lettuce, avocado, tomatoes, cucumber, eggs and onion. Drizzle over dressing to serve.


  • It’s important to cook chicken over a medium heat only to ensure it cooks through to the centre without burning spice coating.
  • Canned corn can be replaced with 2 fresh corn cobs. Cook in a lightly oiled non-stick grill pan or on a barbecue grill for 8-10 minutes, turning occasionally, until lightly charred. Cut kernels off the cob and add to salad.
  • Pack any leftovers into containers and refrigerate for a lunch on the go the next day.

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