Grilled Chicken with Cobb Salad

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Grilled Chicken with Cobb Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
  2. Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
  3. Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
  4. Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
  5. Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
  6. Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Burrito Bowls

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Burrito Bowls
Try this burrito bowl instead of ordering out.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
  2. Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
  3. Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Mexican Chicken & Avocado Salad

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Mexican Chicken & Avocado Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
  2. Heat grill, and cook chicken till cooked through. Slice.
  3. Add 2 Tbsp cilantro into dressing, shake.
  4. Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!
Recipe Notes

Recipe adapted from Recipe Tin Eats

Cobb Salad

A crisp salad for a warm day

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Cobb Salad
Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done. While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls. Serve with your favorite dressing.

Chicken Ceasar Salad

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Chicken Ceasar Salad
For a light dinner this salad is a great option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
  2. Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
  3. Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
  4. Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.
Recipe Notes

Recipe adapted from Cafe Delites