Chicken Cobb Salad with Avocado Ranch

Ingredients

• 1 pound boneless skinless chicken thighs or tenders
• 2 tablespoons cajun or lemon pepper seasoning
• 1 tablespoon extra virgin olive oil
• 6 cups shredded lettuce
• 1/2 cup fresh basil leaves
• 1/3 cup fresh cilantro chopped
• 1-2 cups cherry tomatoes. sliced
• 1 cup crumbled blue cheese or cubed cheddar
• 6 strips cooked bacon, crumbled
• 1 avocado, chopped
• 4 hard boiled eggs, sliced

Avocado Ranch

• 1 avocado, chopped
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayo
• 2 teaspoons lemon juice
• 1/3 cup fresh cilantro
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 1 teaspoon garlic powder
• kosher salt and black pepper

Instructions
1. In a bowl, toss the chicken with olive oil and seasoning. Then season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

2. To make the dressing. Combine all ingredients in a blender and blend until creamy, adding buttermilk or water to thin the dressing. Taste and adjust the salt and pepper.

3. Thinly slice or chop the chicken.

4. In a large bowl, toss the greens, basil, and cilantro with 1/2 the dressing. Arrange the chicken, tomatoes, cheese, bacon, avocado, and eggs on top. Gently give the salad a toss with additional dressing.


​Recipe from Half Baked Harvest