Chicken Cobb Salad With Avocado Dressing

This is based on Smoked Chicken Cobb Salad from the Cooking Light Best Ever Slim-Down Recipes book. To simplify it, I modified it to remove the smoking of the chicken. This is quite a tasty salad. I love all the different flavors. I used a large clove of garlic in the dressing and it had a good bite. The avocado I used was about 1 cup diced.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Avocado Dressing

• 1⁄2 cup avocado, diced
• 2  tablespoons extra virgin olive oil
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper, freshly ground
• 1  garlic clove, minced
• 3  tablespoons water

• Salad

• 4  slices  center-cut bacon
• 1  teaspoon canola oil
• 12  ounces boneless skinless chicken breasts
• 4  cups romaine lettuce, coarsely chopped
• 4  cups  Baby Spinach
• 1⁄2 cup fresh basil leaf, chopped
• 1⁄3 cup avocado, diced
• 2  heirloom tomatoes, cut into 1/3 inch thick slices
• 2  large eggs, hard cooked, chilled, and quartered lengthwise
• 1 1⁄2 ounces blue cheese, crumbled

Directions

1. To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
3. Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.