Healthy Chicken Cobb Salad with Creamy Avocado Dressing
 
 
Yield: 4 servings
Ingredients
for the salad
  • 2 boneless skinless chicken breasts
  • Garlic powder, Italian seasoning, salt and pepper to season
  • 8 heaping cups of chopped romaine lettuce, washed
  • 2 hard-boiled eggs
  • 2 slices bacon, cooked
  • ½ an avocado
  • ¼ cup blue cheese crumbles
for the dressing
  • 3 tablespoons water, plus more as needed
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • ½ an avocado
  • 1 clove garlic
  • Salt and pepper to taste
Directions
for the salad
  1. Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and place the chicken breasts on it. Very lightly drizzle with olive oil then season generously with garlic powder, Italian seasoning, and pepper. Lightly season with salt. Bake the chicken for 25-30 minutes or until they reach an internal temperature of 165 degrees F. Let cool then chop and set aside.
  2. While the chicken is cooking prep the rest of the ingredients. Slice the hard-boiled eggs. Crumble the bacon. Dice the avocado.
  3. Divide the lettuce between 4 bowls or containers. Divide the chicken, egg, bacon, avocado and blue cheese between the 4 servings.
for the dressing
  1. Combine all the ingredients in a blender and puree until smooth. Add more water if desired for a thinner consistency. Use roughly 2 tablespoons of dressing per salad.
Notes
If you want your salad even healthier you can omit the chopped avocado since there’s already avocado in the dressing. You could also swap some of the romaine lettuce for a different green, such as spinach.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/11/healthy-chicken-cobb-salad-with-creamy-avocado-dressing/