Thursday, July 17, 2014
Now that I've talked all about sweat, let's talk about this dish (if your appetite is still holding on). A cobb salad is one of my absolute favorite salads. We have a cute little tavern right around the corner from my office that I literally take everyone that I meet for work and for personal life to lunch. They have this delicious kale salad that I get because I'm trying to be good (ugh). But, every few times I go, I make it a point to get their cobb salad.
Everything is chopped perfectly and tastes delicious. In fact, I'm practically drooling while I think about it. Let's be honest, the salad is practically an afterthought after all the tasty ingredients that go into it. But it's one of those perfect salads that can really fill you up for dinner, especially if you're good about not adding too much bacon!
1/2 pound chicken breast
1 teaspoon salt
2 teaspoons black pepper
1 head iceberg lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 large cucumber, diced
4 slices bacon, crumbled
1 avocado, diced
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
Season the chicken breasts with salt and pepper. Grill 5-7 minutes, until chicken is cooked through. Dice and set aside.
Meanwhile, in a large bowl, toss lettuce, tomatoes, and cucumbers. Spoon into 4 bowls. Top each bowl evenly with bacon, avocado, diced chicken, blue cheese crumbles, and blue cheese dressing.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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