salad

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

grilled or roasted chicken (from the deli section)

1 cup grape tomatoes

1/2 English cucumber

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!

BBQ Chicken Flatout Pizza

Roasted Turmeric Cauliflower and Tomatoes {and a GIVEAWAY!}

Fresh Cucumber Salsa

For the past few months, I’ve been really enjoying cole slaw. I absolutely love the Mustardy Cole Slaw recipe I shared a while back, and it inspired me to try a few more!

Now, the curried cole slaw concoction I whipped up was horrible… like MAJOR food flop. But it’s Asian cousin? Absolutely delicious!!

I had a little red cabbage leftover from my borscht last week, so I thought this would be a great way to use it! This recipe was one I found on Pinterest and I loved it because it had so many different colors and so much crunch…. and the slightly peanutty flavor of the dressing makes it even more irresistible! Try this one!!!

Asian Cole Slaw with Ginger Peanut Dressing

From Pinterest and Once Upon a Chef

Serves 9

INGREDIENTS

For the Dressing
1/4 cup honey
2 Tbsp. vegetable oil + 2 Tbsp. water
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
1 package prepared shredded coleslaw + 1 cup shredded red cabbage
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro

INSTRUCTIONS

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.