We eat salads often….alot of salads! And although we have a great variety we make we always try to mix them up in how we plate them, serve them or think about them! One of our favorites is the classic Cobb salad. So we thought about how to make this “everyday” meal something special and elegant…I think we definitely accomplished that. The thing about this salad is that you could serve it to your guests at a dinner party or for an appetizer and it looks elegant, sophisticated and delicious all at the same time….when was the last time you could say that about a Cobb salad right?? I think the difference is the fact that it’s not ginormous!!! We’ve all seen the huge American style salads we’re served all the time…it’s not necessary!! So we made it smaller, cuter and with a different type of dressing…more delicious! With a great glass of rose’ and a sunny summer day it’s the perfect light dinner and actually healthy!!
1-2 whole, boneless chicken breasts
2-4 eggs, hard boiled
2 ripe avocados
1/2 c. bacon, small diced and cooked until crisped
blue cheese crumbles
spinach, watercress or arugula leaves
Sprinkle poultry seasoning (such as old bay, or other favorite) over chicken breasts, drizzle with olive oil. Grill or bake until 165 degrees. Set aside. Slice to order.
1 c. nonfat greek yogurt
1 c. nonfat sour cream
1 tsp. dijon mustard
2 T. white wine vinegar
1 tsp. honey
2 T. chopped basil
salt and pepper to taste
Mix together until combined….adjust seasonings to your taste…sweeter, or more vinegar…..whatever you prefer!
Cut avocados in half, removing the pit.
Place greens in middle.
Place chicken strips on top, then sliced hard boiled egg (or not ! lol).
Add bacon, blue cheese crumbles and sliced cherry tomato.
Drizzle with dressing on top or around plate.
Plate with your imagination and have fun!!!
Beijos e Tchau!