This chicken recipe is EXTRA flavorful & delicious – I know you’re going to LOVE the way it’s seasoned.So find your big platter and go create this colorful masterpiece for YOUR family and friends (or just for YOURSELF!).

We enjoy nitrate-free, high-quality bacon a few times each month as a special treat, so I think this is a PERFECT recipe to make for the big game this weekend!

Makes 4 servings

Ingredients:

• 1 lb. chicken breast, cut into bite-sized pieces
• 1 tsp chili powder, or to taste
• 2 Tbsps olive oil, or avocado oil
• 2 Tbsps yellow mustard
• 2 Tbsps raw honey
• 3 fresh garlic cloves, minced
• sea salt and freshly ground black pepper to taste about 1/4 teaspoon each
• 6 cups green lettuce of choice, chopped
• 4 hard-boiled eggs, diced
• 4 slices nitrate-free bacon cooked and crumbled
• 1 cup fresh or frozen (thawed) organic corn
• 1/2 cup crumbled cheese of choice
• 2 cups chopped cherry tomatoes
• 2 Tbsp chopped fresh chives

Dressing:

• 1/3 cup apple cider vinegar
• 1 Tbsp Dijon mustard
• 1/2 cup extra virgin olive oil
• sea salt to taste
• freshly ground black pepper to taste

Add chicken pieces to a ziplock bag, or glass bowl with the chili powder, oil, mustard, honey, garlic, sea salt and pepper.Toss to combine everything well, seal the container, then place it into the refrigerator to marinate your chicken for at least 30 minutes, or up to 24 hours.In a jar, shake or whisk together all dressing ingredients and set aside until ready to serve.Heat a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until slightly charred and cooked through, 6-8 minutes. Discard any leftover marinade.To assemble the salad add the lettuce base in a large bowl or platter. Then arrange the remaining ingredients in beautiful rows as shown in the photos.Drizzle salad with your homemade dressing immediately before serving, toss and enjoy!

❤Rachel

Chicken Cobb Salad

Category Salads

Ingredients

• 1 lb. chicken breast, cut into bite sized pieces
• 1 tsp chili powder, or to taste
• 2 Tbsps olive oil, or avocado oil
• 2 Tbsps yellow mustard
• 2 Tbsps raw honey
• 3 fresh garlic cloves, minced
• sea salt and freshly ground black pepper to taste about 1/4 teaspoon each
• 6 cups green lettuce of choice, chopped
• 4 hard boiled eggs, diced
• 4 slices nitrate-free bacon cooked and crumbled
• 1 cup fresh or frozen (thawed) organic corn
• 1/2 cup crumbled cheese of choice
• 2 cups chopped cherry tomatoes
• 2 Tbsp chopped fresh chives

Dressing:

• 1/3 cup apple cider vinegar
• 1 Tbsp Dijon mustard
• 1/2 cup extra virgin olive oil
• sea salt to taste
• freshly ground black pepper to taste

Instructions

1. Add chicken pieces to a ziplock bag, or glass bowl with the chili powder, oil, mustard, honey, garlic, sea salt and pepper.
2. Toss to combine everything well, seal container, then place it into the refrigerator to marinate your chicken for at least 30 minutes, or up to 24 hours.
3. In a jar, shake or whisk together all dressing ingredients and set aside until ready to serve.
4. Heat a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until slightly charred and cooked through, 6-8 minutes. Discard any leftover marinade.
5. To assemble the salad add the lettuce base in a large bowl or platter.
6. Then arrange the remaining ingredients in beautiful rows as shown in the photos.
7. Drizzle salad with your homemade dressing immediately before serving, toss and enjoy!

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