Chicken Cobb Salad

Today is officially the first day of Spring, but here in Mattawa you would never know it! The wind was so strong today, that by the end of it, I looked like cousin IT– and not in a cute way! But it’s all good. Bunches of Asparagus and Easter candy lined the grocery store shelves today–giving me some hope that Spring really will happen soon, and I have created the most awesome list of seasonal dishes that I can’t wait to create!

I decided to end my streak of wintry classic comfort dishes with a delicious, fresh Cobb Salad. Okay, it’s not completely light and healthy because what makes it so delicious is all the bacon and the creamy dressing…. but we’re just transitioning here!

Here is the recipe which I loosely adapted from Martha Stewart.

Ingredients:
1 Tbsp Olive oil
1 Tbsp butter
4-5 slices of bacon
1 large head of romaine lettuce, shredded
2 large chicken breasts
2 ripe avocados, cubed
3 oz. blue cheese, crumbled
2-3 hard boiled eggs, cut into 1/4 inch pieces
2 plum tomatoes, diced
salt and pepper

Directions:
Season the chicken breasts with salt and pepper on both sides. Melt a little butter in some olive oil over medium high heat, then add the chicken. Cook 5 minutes per side until done, or no longer pink inside. Transfer to a cutting board and cut into bite-sized pieces.
Meanwhile, cook the bacon, then transfer to a cutting board and cut into bite sized pieces¬†Boil the eggs. I know I made more in this picture than the recipe calls for… but my kiddos love to eat hard boiled eggs! [P.S. Try one with a little soy sauce on it, a little trick I learned in SE Asia, and you won't go back to eating them plain!]Lay the chicken, bacon and egg on a platter, then arrange everything else around it in whatever order you like.¬†

Serve with a really healthy red wine or mustard vinaigrette….or just pile on the ranch!!

Happy SPRING! I hope the weather is better for you wherever you are, and that if you’re here, you tie your hair back!

Enjoy this recipe guys!
<3 Sarah