We just got back from a quick weekend trip to Seattle. We went last spring and enjoyed all of the amazing sightseeing and activities that the city has to offer. However, the sole purpose of our travels this time was to meet our brand new nephew, Harrison, and hang out with his mom and dad (my brother, Nick and sister-in-law, Erin.) My mom and other brother flew up as well, so it was such a treat getting to spend the whole weekend with the fam, just enjoying each others company (and reliving funny stories from our childhood.) Although it was too quick of a trip, our mission was accomplished and we got in some quality nephew time. We are a little partial, but he is simply ADORABLE and sweet as can be. Can’t wait to watch him grow!
We ate really well all weekend, venturing out to a couple local spots, while also cooking some wholesome, delicious meals at home…we had a breastfeeding momma to feed, after all!
Both of my brothers are awesome cooks and I could have easily eaten double this amount of food…I will try to recreate this “Puerto Rican” inspired meal at home soon!
Today’s recipe is inspired by the salad my mom got when we went out to brunch…always eyeballin’ everyone’s plates for recipe inspiration! It is also the only salad I have come across that Travis will willingly eat without any complaining. So, when we were traveling back home on Sunday and I knew I wanted something healthy yet filling for dinner to start the week off on the right foot, that Cobb Salad was my first thought.
If this salad is Travis approved, you know it’s going to be filling, tasty, and worth the steps. I think the bacon helps!
*Makes 4 servings
Ingredients:
- 4 chicken breasts
- Salt, pepper, garlic powder, onion powder, avocado oil (to season the chicken)
- Tomatoes
- 4 hard boiled eggs
- 8 pieces of bacon
- ½ red onion, sliced
- 1 large avocado, quartered and sliced
- Blue cheese, Feta, cheese of your choice, if desired
- 3 heads of romaine lettuce
For the Balsamic Dressing:
(I usually eyeball the amounts and it is slightly different every time, but always turns out great.)
- equal parts avocado oil and vinegar…I sometimes use all balsamic vinegar, and sometimes use a combination of different vinegars ( ½ cup each will do ya for this much salad)
- a good amount of salt and pepper
- 1 clove garlic
*Blend all ingredients in a small blender or shake like crazy in a mason jar…I think blending is the trick to a great tasting dressing though.
Instructions
- For the eggs: Bring a medium saucepan to a boil. Once boiling remove from heat and gently add the eggs to the hot water and let sit in hot water for about 10 minutes. Transfer to an ice bath and allow to cool. Peel eggs carefully and set aside.
- Drizzle avocado oil then evenly sprinkle seasonings (salt, pepper, garlic, onion powders) on both sides of chicken breasts
- Either on an outdoor grill (when you don’t want to heat up your kitchen…like me every night of the summer) or in a skillet on the stove, cook the chicken breasts. Heat pan/grill to medium, plop the breasts down, and leave them be for about 10-12 minutes…flip and cook for another 10-15 mins, until cooked through! (Time depends on how thick your breasts are.)
- Once you get your chicken cookin’, heat a skillet to medium and add bacon slices. Watch carefully and cook for about 4-5 minutes a side.
- While the chicken and bacon are cooking, prep the other toppings. Slice tomatoes, onion, avocado, eggs, lettuce and cheese if using.
- Once the chicken and bacon are finished cooking, allow to cool for about 10 minutes. Chop up meats, and assemble salad. Drizzle balsamic dressing according to your preference!
Enjoy this light but hearty, perfect summer evening salad!
You May Also Like
