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Close-up of a loaded Cobb salad featuring sliced grilled chicken, avocado, bacon, eggs, tomatoes, and blue cheese.

10-Ingredient Chicken Recipes (No Fuss)

This simple chicken salad uses ten main ingredients for a quick, satisfying weeknight dinner. It is easy to prepare and suitable for families looking for uncomplicated meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 592
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Salad Components
  • 1 pound chicken breasts thinly sliced
  • 1 Tablespoon avocado oil
  • 1.5 Tablespoons all-purpose seasoning 1 tsp salt, 2 tsp garlic, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp pepper
  • 4 large eggs
  • 6 slices bacon or more
  • 1 large avocado
  • 2 cups grape tomatoes halved
  • 1 cup frozen corn
  • 1/2 cup crumbled feta or blue cheese
  • 6 cups chopped romaine or crispy lettuce of choice
  • finely chopped chives optional, to taste
Healthy Ranch Dressing
  • 1/4 cup plain Greek yogurt
  • 1 Tablespoons milk adjust to thickness
  • 1/4 teaspoon onion
  • 1/4 teaspoon garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill
  • 1 teaspoon freshly chopped parsley
  • 2 teaspoons Worcestershire sauce

Equipment

  • Large baking sheet
  • Cast iron skillet

Method
 

  1. Preheat the oven to 400 degrees F and prep a baking sheet with two sheets of parchment paper.
  2. Add the avocado oil to a grill pan or cast-iron skillet over medium-high heat.
  3. Sprinkle the chicken breasts with seasoning and grill on the stove top for about 10 to 15 minutes on each side in your choice of oil.
  4. Meanwhile, place the bacon on a baking sheet with 2 sheets of parchment paper and cook in the oven for about 20 minutes or until crispy.
  5. While the chicken cooks, hard boil the eggs by placing them in 1 inch of water and bringing to a boil. Lower the heat and let simmer for about 7 to 8 minutes.
  6. Remove the egg shells and cut the eggs into small pieces.
  7. Once the chicken finishes cooking, set it aside and sauté the corn in the same pan just until warm.
  8. Pat the cooked bacon slices dry and cut into small bits.
  9. Slice the avocado and cut the tomatoes into halves.
  10. Top each plate of lettuce with sliced or cubed cooked chicken, eggs, bacon bits, avocado, tomatoes, corn, and feta crumbles.
  11. Whisk together the healthy ranch dressing ingredients and drizzle over each salad.
  12. Serve and enjoy.

Nutrition

Calories: 592kcalCarbohydrates: 26gProtein: 43gFat: 37gSaturated Fat: 11gCholesterol: 298mgSodium: 841mgPotassium: 1401mgFiber: 9gSugar: 4gVitamin A: 7339IUVitamin C: 23mgCalcium: 278mgIron: 5mg

Notes

Save time by pre-cooking the chicken or using rotisserie chicken. I like to bake the bacon on two sheets of parchment paper for an easy cleanup method.

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