We had to dog sit this past week for our coworker. It’s been over three years since I’ve owned an animal, and after dog-sitting, I feel compelled to have a dog now!
Blizzard was the best, company-wise. She was super good, knew tricks, very laid back and wonderfully soft. I know most dogs aren’t this good, but maybe we could luck out with finding an older, wiser dog at a shelter?
Not going to happen for a while though. Our pet deposit is insanely high, and we’re pretty strapped for cash because of the wedding. Maybe next year.
I’ve got no segue into this recipe, folks, sorry. Dogs and delicious salads don’t really go well together. This salad is a damn good one. I wanted to make a cobb salad that had something different about it, so I thought I’d go with a California-style one. Something with a Southwestern-kind of flair, you know?
Bacon, check. Spice encrusted chicken, check. Eggs, check.
Now for something a little different. I threw in a couple of scoops pico de gallo. Sliced up an avocado. Drizzled Green Goddess dressing over the top…and then the perfect salad was born.
A different type of dressing would work with this salad. I wasn’t actually a fan of the green goddess dressing. It was my first time trying it, and I was curious. I think a vinaigrette or chipotle-style ranch would make this salad even better.
For a good, solid, protein-packed lunch…this salad is your guy. Er, best bet. I guess I shouldn’t make food anthropomorphic. That’s a little weird, probably.
Anyway, this salad is your best bet for a healthy, protein packed lunch!
California Cobb Salad
Spice-encrusted chicken, avocado, eggs, bacon and pico de gallo served on top of a butter & arugula mix.
Ingredients
- 1 lb. chicken breast tenders
- 1 TBS. olive oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. cayenne
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 avocados, cubed
- 4-5 eggs, boiled & chopped
- 1 cup pico de gallo
- 5-6 strips bacon
- 4 cups arugula
- 4 cups chopped butter lettuce
- Green Goddess dressing
Directions
- In a large skillet, heat olive oil over medium high heat. In a large bowl, toss chicken tenders with cumin, paprika, cayenne, garlic powder, salt and pepper. Make sure each is well coated. Cook chicken in skillet until no longer pink, about 4-5 minutes on each side. Transfer to a cutting board and chop into bite-size pieces.
- Preheat oven to 400 degrees. Line a baking sheet with foil. Place bacon strips on foil and bake until crispy, about 20-25 minutes.
- Make the salad: in a bowl, toss butter lettuce and arugula. Top each bowl with a scoop of pico, spoonfuls of avocado, chicken, chopped boiled eggs, and crumbled bacon. Drizzle dressing over the top.
Step-By-Step Instructions
In a large skillet, heat olive oil over medium high heat. In a large bowl, toss chicken tenders with cumin, paprika, cayenne, garlic powder, salt and pepper. Make sure each is well coated.
Cook chicken in skillet until no longer pink, about 4-5 minutes on each side. Transfer to a cutting board and chop into bite-size pieces.
Preheat oven to 400 degrees. Line a baking sheet with foil. Place bacon strips on foil and bake until crispy, about 20-25 minutes.
Make the salad: in a bowl, toss butter lettuce and arugula. Top each bowl with a scoop of pico, spoonfuls of avocado, chicken, chopped boiled eggs, and crumbled bacon. Drizzle dressing over the top.
