Chicken Cobb Salad

Sometimes, nothing hits the spot like a big salad. I’m not talking about a few wilted leaves of lettuce with some stale ranch dressing, either. I’m talking about big bold flavors, tons of different textures, and a meal that satisfies. Serve it alongside some crusty bread, and you’ve got yourself a light dinner or a big lunch.

And, as always, you know I’m keeping it healthy… again, this recipe comes to less than 400 calories per serving (if you use what I did). You will have no idea you’re eating light, and this is a cinch to whip up. Without further ado, here goes…

What ya need:

For the vinaigrette:

3 tbsp red wine vinegar

1 tsp honeey

¾ tsp ground cumin

½ tsp paprika

½ tsp garlic powder

¼ tsp red pepper

2 tbsp canola oil

For the salad:

6 slices Oscar Meyer Fully Cooked Bacon

Cooking Spray

1 lb skinless, boneless chicken breast, cut into ½ inch pieces

Salt

10 cups lettuce (romaine, mixed, whatever)

¾ avocado
½ cup sliced tomato (I used grape tomatoes)

2 oz queso fresco

¼ chopped green onion

What ya do:
1. Prepare vinaigrette: combine first six ingredients in a medium bowl. Stir with a whisk and gradually add canola oil. Set aside

2. Cook bacon in a skillet in a nonstick skillet over medium heat until crisp. Remove from pan and crumble. Increase the heat to medium high and add chicken, sprinkle with a pinch of salt, cumin, or any other seasonings you’d like. Sauté about 4-6 minutes, or until browned

3. Arrange the lettuce on a large serving plate. Top with bacon, chicken, avocado, tomato, onion, and queso fresco. Drizzle vinaigrette and toss. Serve in four separate bowls.

I feel full but not stuffed, satisfied and happy with the turn out. The creamy avocado, salty cheese, crispy bacon, spicy chicken, fresh tomato and crunch onion all made a great base for the simple vinaigrette, which complements, not overpowers the dish.

Like I said, it’s a cinch to whip up, and most likely, you’ll have a lot of ingredients already. Toss in some black beans and pico de gallo for a more Mexican twist. I think I’ll try that next time. Til then, ta-ta!