Healthier Chicken Cobb Salad

Adapted from Canyon Ranch Recipe.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 4  cups  chopped red leaf lettuce
• 16  ounces boneless skinless chicken breasts
• 1  cup  chopped celery
• 1  cup diced tomato
• 1  cup  shredded carrot
• 1  cup  diced fresh green beans
• 1⁄2 cup  diced avocado
• 2  hard-boiled eggs, sliced
• 2  tablespoons  crumbled  cooked bacon

• Sherry Shallot Vinaigrette

• 4  teaspoons Dijon mustard
• 2  tablespoons  sherry vinegar
• 1  tablespoon red wine vinegar
• 1  tablespoon water
• 1  tablespoon  diced shallot
• 1  tablespoon honey
• 1  tablespoon olive oil

Directions

1. Preheat grill or broiler.
2. Grill or broil chicken breasts for 3 to 5 minutes on each side or until internal temperature reaches 165 degrees. Cool completely and dice.
3. Place 1 cup greens on plate. Arrange 1 diced chicken breast, 1/4 cup celery, 1/4 cup tomatoes, 1/4 cup carrot, 1/4 cup green beans, 2 tablespoons avocado, and 1/2 a hard boiled egg, in separate sections over greens. Sprinkle with 1/2 tablespoon of bacon. Repeat for remaining 3 salads and serve each with 2 tablespoons Sherry Shallot Vinaigrette.
4. Sherry Shallot Vinaigrette:
5. Whisk together all ingredients until well combined.