Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped dill
- 2 teaspoons smoked paprika
- 1 tablespoon lemon zest and juice
- Kosher salt and pepper
- 4 strips thick cut bacon
- 6 cups fresh mixed greens, such as romaine and baby arugula
- 1 cup cherry tomatoes, halved if large
- 1/2 cup sun-dried tomatoes, chopped
- 2 ounces crumbled blue cheese, or feta cheese
- 2 avocados, sliced
- 4 hard boiled eggs, sliced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- kosher salt and pepper
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. On a rimmed baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp.
- 3. Shred the chicken and crumble the bacon.
- 4. In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.
- n a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.
- 5. To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
- 5. To make the ranch.
- Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
Source
Original recipe: View Original
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