Chicken Cobb Salad
makes 4 servings
4 hearts of romaine, rinsed and chopped
4 organic cooked chicken thighs, shredded (see below for roasting instructions)
4 hardboiled eggs, quartered
2 avocados, cubed
4 tablespoons chopped cooked bacon (about 4 strips)
4 tablespoons crumbled or cubed blue cheese
red wine vinegar dressing (see below for dressing instructions)
For the chicken:
1 pound organic chicken thighs
1 tablespoon olive oil
freshly ground black pepper
fine sea salt
1. Preheat the oven to 400 degrees. Add the chicken thighs to a glass baking dish. Drizzle with olive oil. Season both sides liberally with pepper and salt. Place the chicken in the oven and bake for 20 minutes, or until a thermometer inserted into the chicken registers 165 degrees.
2. Remove the chicken from the oven and let cool slightly, then shred with two forks.
For the dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
fine sea salt
freshly ground black pepper
Add the olive oil and red wine vinegar to a small mason jar. Place the lid tightly on the jar and shake vigorously to combine. Season to taste with salt and pepper. Set aside.
For the salad (individual serving):
Place one chopped romaine heart on a plate. Top with 1/2 - 1 cup shredded chicken, 1 quartered hardboiled egg, 1/2 chopped avocado, 1 tablespoon chopped bacon, and 1 tablespoon crumbled blue cheese. Drizzle with dressing and serve.