My Never Boring Chicken Cobb Salad!!!

Chicken Cobb Salad

Cooking Time: 50 Minutes; Yields 1-2 People

Ingredients 

Classic Cobb Derby Dressing

1/4 c. water

1/4 c. red wine vinegar

1/4 tsp sugar

1 tsp lemon juice

2 tsp salt

3/4 tsp pepper

3/4 tsp worcestershire sauce

1/4 tsp dried mustard (found with other spices in your grocery store)

1/2 tsp garlic; minced
1/4 c. olive oil
3/4 c. canola oil

Salad

1 head romaine lettuce; chopped
1 chicken breast; roasted and sliced OR 1 rotisserie chicken breast; sliced
5-7 cherry tomatoes; halved
2 boiled eggs; chopped
2 pieces of cooked bacon; chopped
1 green onion; chopped
2 oz blue cheese; crumbled
2 purple kale leaves; stemmed and chopped (totally optional...I saw it in my grocery store and had to try it!)

Cooking Instructions

Derby Dressing

1.  Place all the ingredients into a mason jar or food storage container.

2.  Shake all the ingredients together for 1-2 minutes or until everything has combined.  Store the dressing in the refrigerator, and it should last 1-2 weeks.

Salad

1.  Every week I roast 1 pkg of boneless, skinless chicken thighs and breasts.  By doing this, it allows me to just throw lunches or dinners together without the added stress of finding a protein.  To roast your chicken breasts or thighs heat the oven to 410 degrees F.  Place parchment paper on a sheet pan.  Place the chicken onto the parchment paper.  Top the chicken with olive oil, salt, and pepper.  Cook for 30 minutes at 410 degrees F and then drop the temperature down to 375 degrees for 20 minutes.  Temp your chicken before removing....it should read 165 degrees on your thermometer to be considered completely cooked.

OR

Save yourself the hassle and buy a rotisserie chicken and cut that up for the week.  Either one works and it costs about the same.

***TIP: I do the same with taco meat for the week, just a time savor idea!

2.  Ok, back to the salad.  Chop your romaine lettuces and stemmed kale leaves.  Wash and dry both leaves before building your salad; both leaves can carry a lot of dirt.

***TIP: I used to think salad spinners were overrated.  Ummm...I was WRONG.  I use mine almost everyday or at least a couple times a week.  Worth the investment and is a major mess and time savor.

3.  Also chop up your cooked chicken, cooked bacon, boiled eggs, blue cheese, green onion, and cherry tomatoes.

***TIP: I'm attaching my fool proof way to boil eggs.  I personally had NO IDEA how to boil eggs when I first lived on my own.  Again no shame in admitting that, everyone starts somewhere!  Let me help you get started..http://bit.ly/2kuccaR

4.  Time to build our salad.  You have one of two ways to do this.  Throw everything into a bowl and go at it, or the way my picture for this recipe shows.  I don't think I every got past the developmental age of 4 and hating my food touching, so I like to lay out what is in my salad vs mixing it all together.  Again, there is no right or wrong way but do what makes you happy.

5.  I find a small bowl.  Add my romaine lettuce, purple kale, and green onions.  To that I toss 2-3 T of the Derby dressing onto the leaves.  Mix everything until the dressing coats all the greens.  If you want to add more or less dressing, again go ahead its your salad.

6.  Finally, I find a large plate and place the lettuce mixture on the bottom.  I then place my tomatoes in one line on top of the lettuce.  Followed by the boiled eggs in one line; and so on and so forth with the blue cheese, bacon, and chicken.  This is a fancier presentation, but you always start out eating with your eyes!   

7.  Enjoy!!!