Cobb Salad with Green Goddess Dressing. It’s not a s’more, but it’ll do.
After a lovely camping adventure with my girlfriends in the Sierra Nevada over the long weekend, I feel nostalgia toward camping food. Specifically, chocolate and marshmallows. Amazing how all it takes is a little wilderness, no cell phone reception (because: no witnesses), and a couple of days of alcohol and sugar to morph your clean eating habits into a full-tilt s’mores-for-breakfast addiction.
But in spite of feeling remiss toward all food that isn’t made out of a s’more, Cobb salad is an excellent weaner. As in, it’s great for weaning you off of your s’mores addiction. Step 1: Put out the campfire and return to civilization. Step 2: Cobb Salad. Step 4: Take a bath.
You know how I was hootin and hollerin over the Mayo-Free Green Goddess Dressing I showed you on Monday? After I put down my straw and had the wherewithal to do some chopping, I used it on this Cobb salad, which was a serious game changer for me. Between the avocado, feta (or blue cheese if you can dig), hard-boiled egg, chicken, and the bacon, there is a bounty of flavor and texture…and protein…this is a meat lover’s salad, fit for a man. Just don’t tell him the name of the dressing.
If you want to save yourself some time, you can do what I do when I’m getting my laze on and buy a rotisserie chicken from the store instead of cooking a chicken breast. Don’t tell the food blog authorities I encourage this. While Cobb salad isn’t a new culinary adventure for most people, a straight-forward and familiar meal can be just the ticket to a pleasant evening in. Plus: Green Goddess Dressing. We’ve got to put it somewhere!
Cobb salad. It’s how we combine bacon and greens.
- 1 boneless skinless chicken breast, cooked and chopped into cubes*
- 3 slices bacon, cooked and crumbled
- 5 ounces spring green mix
- 2 cups grape tomatoes, halved
- 2 hard boiled eggs, peeled and chopped
- 1 avocado, peeled and diced
- 2 ounces feta cheese, or blue cheese
- Mayo-Free Green Goddess Dressing
- Prepare the Green Goddess dressing and refrigerate until ready to use.
- Cook the chicken using your preferred method. To do so quickly, bring a few cups of water to a boil. Add the chicken and cook for 8 minutes or until cooked through. Remove from water and place on a cutting board. Chop or shred the chicken and add salt, pepper, and any other desired seasonings.
- Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in desired amount of green goddess dressing.
- Serve as an entree.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g