02/12/2017
California Cobb Strawberry Salad
{In case you needed a little Sunday Salad inspo}❤
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Ingredients for the Salad:
Serves 4
8 cups Romaine lettuce, chopped (or spinach or lettuce of choice)
2 cups Strawberries, chopped
1/2 cup Feta cheese, crumbled (or blue cheese)
1/2 a medium red onion,
chopped
1 Large Avocado,cubed
Optional:
Sliced fresh cucumber
2 large Lemon Pepper Chicken Breasts , cooked and sliced
Arrange salad ingredients on plates.
{Lemon Pepper Chicken}
2 large chicken breasts
Juice of 1 fresh lemon
1 Tbsp avocado or olive oil
Zest not rind of 1 fresh lemon
Sea salt to taste
Freshly ground black pepper to taste (I use a lot of pepper for these!)
Combine marinade ingredients, pour over chicken & coat well, either in a glass bowl or Ziploc.
Let marinate for 1-4 hours in the refrigerator.
Remove, let sit on counter for 20 minutes.
Sauté in about 1/2 Tbsp additional oil on med/high for about 4 minutes per side until cooked through. Wrap in foil to keep moisture in while arranging salad.
{Avocado Ranch Dressing}
1 cup plain Greek yogurt
1 medium avocado, peeled and cored
2 Tbsps fresh lime juice
1 clove garlic, minced
1 Tbsp chopped fresh parsley
2 tsp chopped fresh dill
2 tsp chopped fresh chives
1/2 tsp onion powder
Sea salt and freshly ground black pepper, to taste
4-6 Tbsps unsweetened milk, as needed
Add all dressing ingredients except for milk to a food processor. Pulse until blended, scraping sides often. Add in milk 1 Tbsp at a time to reach desired consistency. Store in refrigerator in an airtight container for up to 5 days.
💚-Rachel
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