Yesterday I promised you the recipe for my chicken cobb salad so here goes...
I adapted this from Cooking Light's Shrimp Cobb Salad.
Only I didn't use shrimp because April(DD)doesn't really like it and I already had boneless chicken breasts in the freezer.
I also didn't use corn. I thought that I had corn in the freezer, but it turns out that I didn't.
And I made the dressing on the side.
I had to quick thaw the chicken breasts by setting them in the sink immersed in cold water, this took about half an hour. Then I pounded them a bit and I seasoned them with my all purpose dry rub seasoning mix.
I cooked the bacon as per the recipe, set it aside, and drained off most of the fat in the skillet and then I cooked the chicken until done and nicely brown on each side. And I set it aside.
I wouldn't call this a fast meal because I used a head of romaine instead of pre washed romaine and I grated the carrots I already had on hand instead of buying them pre-grated as the recipe suggested.
And I made the dressing differently:
5 tablespoons fresh lemon juice
Salt to taste
2&1/2 teaspoons dijon mustard
1/2 cup olive oil
Whisk the first 4 ingredients together and them slowly whisk in the olive oil.
As you'll also notice I assembled the salads individually instead of all together in one large bowl.
I simply laid out all the plates and added lettuce, the grated carrots, the cooked chicken which I had sliced, the grape tomatoes, the bacon, and the sliced avocado.
If you wanted to you could easilyy adapt this to a quick meal. From Trader Joe's you could buy already cooked, white chicken meat, prepackaged salad mix, and prepackaged grated carrots.
This was a very refreshing, light salad that was a perfect fit for us on yesterday's warm summer like day. And it provided us with a mix of vegetables, a lean protein and healthy fats. Plus no artificial colors or flavors. Simply real food at it's finest.
We also had a special treat with this meal. My daughter, Kristina, made us a wonderfully, delicious baguette.