This salad is, by my standards, perfect. Crisp arugula and lettuce topped with fresh vegetables, grilled chicken, creamy avocados and a bonus- crispy bacon. Tossed together with a light vinaigrette, it's a salad that leaves you feeling satisfied.
Mark and I both LOVED this and agreed that it needs to make a regular appearance on our dinner menus! Chicken for me, bacon for him and everything else that we love all tossed together.
Here's a healthy salad recipe to start your week off in the best way!
Cobb Salad with Basil Vinaigrette
recipe from Against All Grain
2 boneless, skinless chicken breasts
1/8 cup extra virgin olive oil
2 Tbsp. dijon mustard
1 clove garlic, crushed
salt + pepper
1/4 cup Pour Olive Aged Dark Balsamic or red wine vinegar
1 tsp. dijon mustard
1/3 cup Pour Olive Basil Extra Virgin Olive Oil or other good olive oil
1 Tbsp. honey
2 garlic cloves, crushed
6 basil leaves, chopped
salt + pepper
Romaine lettuce, chopped
artichoke hearts, chopped
hard boiled eggs, sliced
grilled chicken, sliced
Marinate chicken for at least 4 hours or overnight. Grill on medium heat on a grill pan for 8 minutes on each side or until a meat thermometer reads 170 degrees on the thickest part.
For the dressing, place all ingredients in a bowl, minus the olive oil and mix together. Slowly whisk in the olive oil until well incorporated.
Assemble salads individually. Serve sliced grilled chicken on the top and finish with a drizzle of dressing.