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Chicken cobb salad (for two)

Chicken cobb salad (for two)

2 serves

15 m

10 m

See recipe for serves 4 here


  • 250 g chicken breast fillet
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • ⅔ cup drained, canned no added salt corn kernels
  • ½ baby cos lettuce, leaves separated
  • ½ large avocado, cut into 2 wedges
  • 100 g grape tomatoes, halved
  • ½ Lebanese cucumber, thinly sliced
  • 2 hard-boiled eggs, halved
  • ½ small red onion, thinly sliced


  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey


Step 1

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

Step 2

Heat a medium 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 small bowl. Season with pepper and whisk 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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