YOUR SOLIN GENERATED RECIPE
Grilled Chicken Cobb Salad with Avocado Ranch
Tender grilled chicken nuggets and savory hard-boiled eggs top a vibrant bed of crisp greens, finished with a creamy, zesty avocado ranch dressing.
INGREDIENTS
4 oz chicken breast
2 large eggs
2 cups mixed salad greens
0.5 cup cherry tomatoes
0.25 cup corn kernels
2 tbsp shredded carrots
2 tbsp shredded red cabbage
0 slice bacon
0 tbsp Monterey Jack cheese
0.13 whole avocado
2 tbsp non-fat Greek yogurt
1 tsp lime juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into bite-sized nuggets and season with half of the sea salt, black pepper, and garlic powder.
Heat a grill pan or skillet over medium-high heat and cook the chicken nuggets until golden brown and cooked through, about 3-4 minutes per side.
In a small bowl, mash the avocado and whisk it together with the Greek yogurt, lime juice, dried dill, and the remaining salt, pepper, and garlic powder until a creamy dressing forms.
Place the mixed salad greens in a large serving bowl and top with the halved cherry tomatoes, corn kernels, shredded carrots, and red cabbage.
Peel and slice the hard-boiled eggs and crumble the cooked bacon slice.
Arrange the grilled chicken nuggets, sliced eggs, and bacon over the salad, then sprinkle with Monterey Jack cheese and drizzle with the avocado ranch dressing.