Chicken Cobb Salad

Juicy Grilled Chicken

Prep Time: 45 mins Cook Time: 15 mins Servings: 2

Ingredients:

- 2 large chicken breasts

- 1/4 cup olive oil

- 2 tablespoons lemon juice (freshly squeezed)

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon paprika

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- pinch of red pepper flakes for heat (Optional)

Directions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, black pepper, and red pepper flakes (if using).

2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Make sure the chicken is well coated.

3. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

4. Preheat your grill (or stove) to medium-high heat (about 375°F to 450°F).

5. Remove the chicken from the marinade, letting any excess drip off. 

6. Place the chicken breasts on the grill and cook for about 6-7 minutes on one side.

7. Flip and grill for another 6-7 minutes or until the internal temperature reaches 165°F (75°C). 

8. Remove the chicken from the grill and let it rest for 5 minutes. This helps retain the juices.

9. Slice the chicken into strips or cubes, depending on how you want to use it.

Cobb Salad

Prep Time: 20-25 mins Servings: 4

Ingredients:

For the Salad:

 - 4 cups mixed greens (romaine, spinach, or your choice)

- 1 Rotisserie chicken or 3-4 grilled chicken breast

 - 2 large eggs (I love vital farms, they have pre-boiled eggs also)

 - 4 strips of bacon (½ cup chopped, I love Epic’s bacon)

 - 1 small shallot, finely chopped

 - 1 cup cherry tomatoes, halved

 - 1 avocado, diced

 - 1/2 cup mozzarella or feta cheese, crumbled

 - Salt and pepper, to taste

For the Dressing:

  - 1/4 cup olive oil

  - 2 tablespoons red wine vinegar (or your preferred vinegar)

  - 1 teaspoon Dijon mustard

  - 1 clove garlic, minced

  - Salt and pepper, to taste

OR

For Ranch (DF + Non-DF):

2oz unsweetened almond milk or heavy cream

½ cup mayo or sour cream

1 Tbsp Clean Monday meals ranch seasoning

Directions:

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 9-12 minutes. 

2. Transfer the eggs to an ice bath to cool, then peel and chop.

3. In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels. Once cooled, crumble the bacon.

4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

5. In a large salad bowl or platter, layer the mixed greens.

6. Arrange the chopped eggs, crumbled bacon, chopped shallots, cherry tomatoes, diced avocado, and mozzarella or feta cheese on top.

7. Drizzle the dressing over the salad just before serving. Toss gently to combine, or leave it layered for a beautiful presentation.

8. Season with additional salt and pepper to taste, and enjoy your vibrant Cobb salad!

Feel free to customize with additional toppings like olives or nuts if you like!