Winter Cobb Salad with Roasted Chicken and Persimmons
Winter Cobb Salad with Roasted Chicken and Persimmons is a vibrant winter dish that brings together tender roasted chicken, sweet persimmons, creamy avocado, and crispy bacon over a bed of mixed greens. Drizzled with a tangy balsamic vinaigrette, this colorful salad is perfect for festive gatherings or a light meal on chilly days. Its delightful blend of flavors and textures will brighten any winter table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ripe persimmons, sliced
- 6 cups mixed greens (arugula, spinach, kale)
- 1 avocado, diced
- 4 slices of bacon
- 1/2 cup blue cheese crumbles
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Season chicken breasts with salt and pepper. Roast in a lightly greased baking dish for 20-25 minutes until cooked through. Let rest for 5 minutes before slicing.
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels and crumble.
- In a large bowl, combine mixed greens, sliced persimmons, and diced avocado.
- Add sliced chicken on top of the greens along with crumbled bacon and blue cheese.
- Drizzle olive oil and balsamic vinegar over the salad, then toss gently to combine.
Nutrition
- Serving Size: 1 salad serving (approximately 300g)
- Calories: 480
- Sugar: 7g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 97mg