In possession of leftover chicken? Try tossing together a quick-and-easy Chicken Cobb Salad. And don't forget the bacon, because it's delicious.
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken cobb, cobb salad, paleo
Servings: 2people
Ingredients
Mixed greens
2leftover cooked chicken breasts – roastedrotisserie, poached, etc.
3-4vine-ripened tomatoes – cut into quarters or eighths
½red onion – thinly sliced
1avocado – cut into wedges
4hard-boiled eggs- peeled and cut into quarters
4strips bacon
For the Balsamic vinaigrette:
¼cupExtra Virgin olive oil
2tbspbalsamic vinegar
1tsphoney
1tspDijon mustard
1clovegarlic – finely grated
1/8tspkosher salt
1/8tspfreshly-cracked black pepper
Instructions
Add all vinaigrette ingredients in a small mixing bowl and whisk until emulsified.
Place bacon on a cold non-stick frying pan, set over med-high heat and cook until crispy (flip once). Transfer cooked bacon to a plate lined with paper towel to absorb excess grease.
Arrange greens, tomatoes, onion, avocado, eggs and bacon on a large serving platter. Dress with vinaigrette and serve.
Notes
To take some of the edge off the onions, try rinsing them under some cold water.