Chicken Grilled Cobb Salad with a Maple Dijon Dressing #healthyluxemeals

Sometimes, even I, don’t feel like cooking… or washing what seems like never-ending piles of dishes that fill up my sink and line my counter, on a daily basis.

Which is why a hearty, healthy, salad for dinner is always a good option.  So quick to put together, thanks to a few pre-prepared ingredients like poached chicken, hard boiled eggs, and my new favorite salad dressing.  Items I now keep as staples in my fridge to make lunch and dinnertime much simpler.  And keep the temptations to drive through the take-out line, or call for delivery, at bay.

And with the addition of some creaminess from the avocado, crunchiness from the radish and green onion.  And don’t forget that bit of salty bite from the bacon (just one slice is all you need!)… and you’ve got a quick and good-for-you salad that’s on the table in less than 20.

Chicken Grilled Cobb Salad with a Maple Dijon Dressing

For the salad:

1 chicken breast, poached and cut in cubes
1 green onion, chopped (white and green parts)
1/4 c. cilantro, rough chopped
1 radish, sliced
2 hard boiled eggs, sliced
1 head romaine, cut in half lengthwise
2 slices of bacon, cooked and chopped (I microwave them on a plate)
1 avocado, sliced
Olive oil
Seasoning of Choice (I used Parisien Bonnes Herbes from Penzeys) to sprinkle over the chopped chicken
Salt and pepper to taste

To grill the lettuce, drizzle in a bit of olive oil into a grill pan.  Get hot over high heat, and turn down to med-high.  Add in each half of the lettuce, and grill until a bit charred and leaves start to soften.  Turn over and repeat on other side.

Remove to a plate and top with all other ingredients and dressing.

For the dressing:

1/2 c. extra virgin olive oil
1/2 c. organic maple syrup
1/2 c. Dijon mustard (I like Grey Poupon)
1/4 c. red onion, diced
1-1/2 teaspoon apple cider vinegar
Fresh cracked pepper to taste

Combine all the dressing ingredients in a mason jar.  Cover, and shake to combine.  Store in the refrigerator up to a week.

Serves 2

Source: dandeliongreensblog.com (defunct blog)