August 20, 2014 – Amanda Rettke here, from the blog I Am Baker. Today, we’re talking (bright and delicious!) entrée salads. One of my favorite meals in the world is a Cobb salad. It has a little of everything: meat (usually chicken), greens and vegetables. This particular version of a Cobb salad has all of that as well as some fruit and bacon!
Bacon. Oh, how I adore thee.
I laid it out here with all of the ingredients lined up and covering a bed of lettuce, but you could just as easily put all ingredients in a large bowl.
But I can’t help but love the way it looks when laid out in rainbow-color order. There is just something so beautiful and fresh about it all! And there is bacon. Did I mention I adore bacon?
The recipe is for a quick assembly, but do feel free to customize in a way that is most pleasing to you!
Of course, if you want to really have fun with your food, put it all in a jar! Not only is this beautiful, but convenient. Layer the ingredients in a jar, then head out for a picnic with your family.
Grilled Chicken Rainbow Cobb Salad
Total Time: 40 minutes
2 Kirkwood Chicken Breasts
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
1 head lettuce, rinsed and shredded
4 Roma tomatoes, sliced
2 carrots, shredded
1 yellow pepper, sliced
1 cup Happy Harvest Whole Kernel Corn, drained
1 avocado, sliced
1 cup blueberries
1 cup thinly sliced purple cabbage
5 strips Specially Selected Thick Sliced Hickory Smoked Bacon, cooked, chopped
Specially Selected House Vinaigrette, to taste
Season chicken with salt and pepper. Grill 5 minutes per side or until internal temperature reaches 165°. Set aside to cool.
Place lettuce in a large bowl. Place vegetables and bacon on top of lettuce. Pour vinaigrette over salad.
Slice chicken breasts, arrange on top. Serve immediately.
Recipe and Photos Courtesy of Amanda Rettke, I Am Baker.