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California Cobb Strawberry Salad with Lemon Pepper Chicken and Homemade Avocado Ranch Dressing

Total Time50 minutes
Servings: 4

Ingredients

Ingredients for the salad:

  • 8 cups Romaine lettuce chopped (or spinach or lettuce of choice)
  • 2 cups Strawberries chopped
  • 1/2 cup Feta cheese crumbled (or blue cheese)
  • 1/2 a medium red onion chopped
  • 1 Large Avocado cubed

Optional:

  • Sliced fresh cucumber
  • 2 large Lemon Pepper Chicken Breasts cooked and sliced

For Lemon Pepper Chicken

  • 2 large chicken breasts
  • Juice of 1 fresh lemon
  • 1 Tbsp avocado or olive oil
  • Zest not rind of 1 fresh lemon
  • Sea salt to taste
  • Freshly ground black pepper to taste I use a lot of pepper for these!

Avocado Ranch Dressing:

  • 1 cup plain Greek yogurt
  • 1 medium avocado peeled and cored
  • 2 Tbsps fresh lime juice
  • 1 clove garlic minced
  • 1 Tbsp chopped fresh parsley
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh chives
  • 1/2 tsp onion powder
  • Sea salt and freshly ground black pepper to taste
  • 4-6 Tbsps unsweetened milk as needed

Instructions

Lemon Pepper Chicken Directions:

  • Combine marinade ingredients, pour over chicken & coat well, either in a glass bowl or Ziploc.
  • Let marinate for 1-4 hours in the refrigerator.
  • Remove, let sit on counter for 20 minutes.
  • Sauté in about 1/2 Tbsp additional oil on med/high for about 4 minutes per side until cooked through.
  • Wrap in foil to keep moisture in while arranging salad

Dressing Directions:

  • Add all dressing ingredients except for milk to a food processor.
  • Pulse until blended, scraping sides often.
  • Add in milk 1 Tbsp at a time to reach desired consistency.
  • Store in refrigerator in an airtight container for up to 5 days.

Salad

  • Arrange salad ingredients on plates.
  • Serve with Dressing on the Side.