chicken

One of my favorite salads I had at Montelucia this time around was their Centro Chicken Cobb.

I think I ordered it three times during this trip. The beautiful combination of chicken, tomatoes, bacon, and avocados, I couldn’t get enough of it! I think the best surprise was the honey mustard dressing they tossed the salad in. Usually, when I’ve had cobbs, they’re coated in creamy dressing, so this was a nice surprise!

As soon as I got home, I totally wanted to try to recreate it. I came pretty darn close with the “recipe” I’m about to share with you. I call it a “recipe” because it’s more a preparation than anything…

For those busy nights when you don’t really have time to cook, this is your salad. Easy Peezy!

Chicken Cobb Salad

INGREDIENTS

butter lettuce

1/3 cup grilled or roasted chicken (from the deli section)

1 cup grape tomatoes, halved

1/2 English cucumber, quartered and cubed

red onion, thinly sliced

1/2 avocado, cubed

2 slices bacon

2 Tbsp. light honey mustard dressing (I used Ken’s)

sea salt grinder

pepper grinder

INSTRUCTIONS

1. Find a big bowl for this salad. You’re going to want to load it up with veggies

2. Add your butter lettuce to a separate large bowl. Add enough to create a nice bed for your toppings.

3. Add 2 Tbsp. of your light honey mustard dressing and a few twists of the fresh salt and pepper. Mix until all the greens are coated, and move to the serving bowl. Note: This is an important step. Tossing your greens in dressing makes sure every bite has a little zing of honey mustard.

4. Begin to add your toppings, adding each in rows. Slice your tomatoes in half and quarter your cucumbers. Slice your red onion super thin, and cube your avocado.

5. Cut the pre-prepared (or freshly grilled) chicken into small bite-sized pieces. Cook your bacon and cut it into small pieces. Add these protein toppings to the bowl. Note: I used Tyson chicken and Hormel pre-cooked bacon. Seriously…

6. Stir up your salad and enjoy!

No, it’s not the most creative recipe I’ve ever made, but I’ve eaten it several times since I’ve been home. Super tasty, and definitely worth a try!

Per entire recipe serving:

CAL 287; CARB 15g; FAT 16g; PROT 21g; FIB 4g; WW Points Plus: 7

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French Onion Cheese-Stuffed Turkey Burgers

I came home to summer in Colorado! THANK GOODNESS! AT LAST!!!!

We’ve had like 5-6 weeks of Spring snow storms, so the last thing I was interested in seeing was another one of those forecast marked with a little white flake. It DOES look like we’re in the clear… Keyword: LOOK.

Really, when you live in Colorado, you can get snow into June. I haven’t seen it before… but I’ve heard about it. For now, I’m going to enjoy the temps in the mid 80s and just be grateful it’s gorgeous!

When I think of summer weather… I get excited about firing up my grill! This recipe is the first one I cooked on the grill this year, and oh-was-it-ever-amazing!

It also was an incredibly easy recipe from my girl over at The Girl Who Ate Everything. Christy’s recipes have become some of my absolute favorites, and this tasty Hawaiian chicken is no exception!

Hawaiian Grilled Chicken

From The Girl Who Ate Everything

Serves 4

INGREDIENTS

1 lb. of boneless skinless chicken breasts
2/3 cup soy sauce
2/3 cup water
1/2 cups brown sugar
1/3 bunch of green onions, chopped (reserve some for garnish)
1 Tbsp. white onion, chopped
1/4 tsp. minced garlic
1/3 tsp. sesame oil
1/3 can light coconut milk

INSTRUCTIONS

1. Trim chicken breasts of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused. Note: Christy’s original recipe called for boneless chicken thighs, but I switched to breasts. Also, I didn’t have any onion handy, so I didn’t add the green or white this round. I will next time!

2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill, you can use a indoor grill pan.