Grilled Chicken Cobb Caesar Salad
By Amanda Scali
With this beautiful warmer weather, you might be looking to add some lighter style dishes for lunches, BBQs and dinners.
This Grilled Chicken Cobb Salad is delicious and perfect to take to a friend’s house for a BBQ as a side dish, to pack as a work lunch or just because.
It’s filling enough to be the main affair but works well as a side salad too.
What you’ll need:
2 large chicken breast fillets, skinless
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
2 teaspoons dried oregano
Pinch of salt
1/4 cup diced bacon
2 eggs, hard-boiled
6 cups Romaine lettuce leaves, washed and dried
1 cup of grape tomatoes, halved
1 avocado, sliced
1/2 cup shaved parmesan cheese
1/2 cup croutons
1/4 cup whole egg mayonnaise
1/4 cup non-fat Greek yogurt
1 tablespoon olive oil
1 clove garlic, crushed
3-4 anchovy fillets, finely chopped (adjust to your tastes)
1 tablespoon lemon juice
2 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper.
Heat a non-stick grill pan with a small amount of olive oil; grill chicken until golden on both sides and cooked through. Remove the chicken, cover and set aside to allow to rest.
(While chicken is cooking, fry you bacon and boil your eggs.)
For the Caesar Dressing:
Mix the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test and adjust the salt and pepper to your liking. Add the water for a thinner consistency.
Slice chicken into thick slices. Chop up the bacon and slice the eggs. In a large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons. Top with the chicken, bacon and eggs. Pour over the dressing; top with the croutons, mix well to combine and serve!