Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch

Prep Time 20 minutes 

Cook Time 30 minutes 

Total Time 50 minutes 

Servings: 6

Calories Per Serving: 757 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       2 boneless skinless chicken breasts

·       2 tablespoons extra virgin olive oil

·       1 tablespoon fresh chopped dill

·       2 teaspoons smoked paprika

·       1 tablespoon lemon zest and juice

·       Kosher salt and pepper

·       4 strips thick cut bacon

·       6 cups fresh mixed greens, such as romaine and baby rocket

·       1 cup cherry tomatoes, halved if large

·       1/2 cup sun-dried tomatoes, chopped

·      55g crumbled blue cheese, or feta cheese

·       2 avocados, sliced

·       4 hard boiled eggs, sliced

TAHINI RANCH

·       1/4 cup tahini

·       1/4 cup lemon juice

·       1/2 teaspoon dijon mustard

·       1 tablespoon chopped fresh chives

·       1 tablespoon chopped fresh dill

·       1/2 teaspoon garlic powder

·       1 pinch cayenne pepper

·       Kosher salt and pepper

Instructions

1. Preheat the oven to 215C.

2. On a baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp. 

3. Shred the chicken and crumble the bacon.

4. In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.

5. To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.