Servings: 2 to 3 people
California Cobb Salad with Chipotle Ranch Dressing
ALL the goodies California Cobb Salad with so much flavor and texture! Serve it up with homemade chipotle avocado ranch dressing for an unforgettable meal!
Ingredients
Chipotle Ranch Dressing:
- 1 large ripe California avocado peeled and diced
- 1/2 cup full-fat canned coconut milk
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3/4 teaspoon chipotle powder
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon sea salt to taste
Chili Chicken:
- 1 tablespoon coconut oil
- 1 large boneless skinless chicken breast chopped
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt to taste
Cobb Salad
- 5 ounces Spring greens
- 2 slices thick-cut bacon cooked and chopped
- 2 hard-boiled eggs peeled and chopped
- 1 ripe avocado peeled and sliced
- 1 cup red cabbage thinly sliced
- 1 cup cherry tomatoes halved
- 2 large radishes thinly sliced
Instructions
Prepare the Dressing:
- Add ingredients for the chipotle ranch dressing to a small blender and blend until completely smooth. Refrigerate until ready to use.
Cook the Chicken:
- Heat the oil over medium heat in a skillet and add the chopped chicken. Sprinkle with chili powder and sea salt. Cook, stirring occasionally, until chicken has cooked through, about 5 to 8 minutes. Remove from heat and set aside.
Make the Salad
- Divide greens among two to three salad bowls, and arrange remaining salad ingredients on top (including cooked chicken). Drizzle with desired amount of chipotle ranch dressing and serve.
Nutrition
Serving: 1Serving (of 3), Calories: 566kcal, Carbohydrates: 14g, Protein: 42g, Fat: 37g, Polyunsaturated Fat: 11g, Fiber: 5g, Sugar: 6g