For the Chicken:
2 boneless, skinless chicken breasts
1/8 cup extra virgin olive oil
2 tablespoons dijon mustard
1 garlic clove, crushed
salt and pepper
For the dressing:
1/4 cup balsamic vinegar or red wine vinegar
1 teaspoon dijon mustard
1 tablespoon honey
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
6 basil leaves, chopped
salt and pepper
For the Salad:
2 cups baby romaine or spring mix
2 cups shredded romaine hearts
1 cup chopped artichoke hearts
1 cup chopped tomatoes
4 hard boiled eggs, sliced
6 pieces of bacon, chopped
1 avocado, diced
2 chicken breasts, grilled and sliced
Marinate the chicken for at least 4 hours, or overnight.
Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.
Combine the lettuces in a bowl.
Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).
Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
Add the remaining salad ingredients and the sliced chicken.
Recipe by: Danielle Walker – AgainstAllGrain.com
After a solid week of heavy eating (turkey, stuffing, pie, oh my!), my body was literally begging for salad. Our absolute favorite Cobb is curtesy of Againstallgrain.com. Perfect for a post-Thanksgiving meal, but hearty enough for the whole family to enjoy, this salad hits the spot every time. Enjoy!!!