chicken cobb salad for summer

fridays with oscar, recipes, Style at a Certain Age

and we’re back for another edition of fridays with oscar. today’s menu has summer written all over it. a delicious chicken cobb salad and a refreshing raspberry lime mocktail. that’s right! many of you request mocktails in addition to cocktails. you asked, and we deliver. since time is barreling through august 2021 like there’s no tomorrow, i’m soaking up all things summer. summer outfits, summer salads, summer tees, summer sandals, and soaking in all of that Vitamin D. with sunscreen applied liberally. have you noticed the days are already shorter? when oscar and i mosey out the door for our evening walk, i’m reminded that summer days are fleeting. so let’s make hay while the sun still shines.

this weekend i’m getting ready for my mini-vacay at Tybee and getting organized for fall content. i know, i know we’re not quite ready for fall. but in my world (at least my working world), we’re already thinking about the holidays! if you’re like me, fall clothes are your favorites. and pumpkins? love them! hot cocoa? yes, please. what’s better than a cozy sweater and a pair of suede boots?! but i digress… a graphic tee and sandals are pretty darn cute, especially on a friday.

on fridays, it’s all about casual chic. since i love a graphic tee and chambray, all i needed to do was combine the two. add a pair of Birkenstock sandals, and this outfit has comfy written all over it! the perfect outfit for lounging around the house, but i can head out the door if need be.

Chicken Cobb Salad

Author: Beth Djalali

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Description

A healthy salad perfect for a hot summer day.

Ingredients

Scale

DRESSING

1 tablespoon dijon mustard
¼ cup lemon juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
⅔ cup avocado oil

SALAD

1 lb boneless, skinless chicken breast or chicken thighs
4 hard-boiled eggs
½ lb bacon, cooked
1 head green leaf lettuce, torn into bite-size pieces
grape or cherry tomatoes
1 cup cucumber, sliced
1 avocado, thinly sliced
1/2 red onion, thinly sliced

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Instructions

Dressing: Whisk together dijon mustard, lemon juice, honey, salt, and pepper. Gradually whisk in the avocado oil until dressing is fully emulsified. Set aside.
Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
Set oven to broil then insert chicken. Broil for 30 minutes or until chicken is cooked through then cut into slices.
Cut the hard-boiled eggs into quarters or slice with an egg slicer. Cut the bacon into 1-inch (2 ½ cm) pieces.
Arrange the lettuce in a large bowl. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, onion, cucumbers, and avocado.

chicken cobb salad

give me all the salads, especially when it’s hot. since the dog days of summer have arrived, i love to whip up a healthy salad. one of my favorites has been and always will be a cobb salad. they’re easy to make and even easier to eat. it starts with leafy greens with all sorts of goodies layered on top. honestly, i always look in my fridge first to see what i have on hand. this salad is easy to tweak based on your preferences.