Chicken Cobb Salad

Well, just like that the weather changed. We went from warm mornings and hot afternoons to chilly mornings and warm afternoons. I was so hoping to get a few more weeks of summer weather. Oh well, I guess I better get out my cold weather running gear, since it is only in the 40's when I go for my early morning run. One day I was running in 70 degree weather and the very next day it was 41. I am never ready for this weather change. 

Thankfully the sun is shinning and it is about 60's in the afternoon so having salads for dinner doesn’t seem too bad. And besides, I had planned on making these salads and bought all the ingredients, so I am making them no matter what the weather is like. I hope you don't mind seeing a few more salad recipes in the next week or so.

This cobb salad is fairly traditional, except for the chicken. The chicken is marinated in this delicious sauce that creates a flavorful chicken perfect for this salad.

Chicken Cobb Salad

Ingredients:

Chicken Marinade

• 1/4 cup low sodium soy sauce
• 3 tablespoons olive oil, divided
• 1/4 teaspoon dried thyme
• 3 cloves garlic, minced
• black pepper, to taste
• 1 1/2 pounds boneless skinless chicken breasts

Honey Dijon Vinaigrette

• 1/3 cup olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons dijon mustard
• 2 teaspoons honey
• 1 tablespoon water
• black pepper, to taste

Salad

• 1 head romaine lettuce, chopped
• 6 slices bacon, cooked and crumbled
• 8 ounces grape tomatoes, halved
• 1 avocado, diced
• 1/2 small red onion, thinly sliced
• 6 hard boiled eggs, peeled and diced

Directions:

1. In a large bowl or container, whisk together the soy sauce, 2 tablespoons olive oil, thyme and garlic. Season with black pepper.
2. Add the chicken to the bowl, turning to coat in the marinade. Cover the bowl and refrigerate for 2-6 hours turning the chicken occasionally.
3. In another small bowl whisk together the olive oil, vinegar, mustard, honey and water. Season with black pepper and set aside.
4. Add remaining tablespoons of olive oil to a skillet and heat over medium high heat. Remove the chicken from the marinade and place into the skillet, cook for 5-7 minutes. Turn the chicken over and cook on the other side for 5-7 minutes or until completely cooked.
5. Remove from the skillet and allow to rest for 10 minutes. Cut into bite sized pieces.
6. Place the lettuce into a large bowl and add all of the remaining ingredients.
7. Top each serving with desired amount of dressing.

Enjoy!!!

Notes:

For better flavor allow the chicken to marinade for longest time.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 737
Total Fat		48g
Saturated Fat		8.8g
Polyunsaturated Fat		4.4g
Monounsaturated Fat		25g
Trans Fat		0g
Cholesterol		395.4mg
Sodium		919.2mg
Potassium		811.4mg
Total Carbohydrates		13.2g
Dietary Fiber		3.2g
Sugars		4.8g
Protein		54.7g
Vitamin A 16.8% Vitamin C 22.7%
Calcium 7.4% Iron 13.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.