PALEO GRILLED CHICKEN CAESAR COBB SALAD #VEGAN #CHICKEN
Crisp and simple Caesar Cobb plate of mixed greens. Made with flame broiled chicken, avocado, bacon, every one of the garnishes, and rich Caesar dressing! A quick whole30 and paleo family supper formula for dinner prep.
Is it true that you are prepared for the servings of mixed greens everything being equal?
The crisp and delectable Caesar-Cobb combo that will leave you slobbering?
That is to say, there's beginning and end in there.
Look at those fresh bacon chomps, jammy eggs, flame broiled lemon herb chicken, and hand crafted dressing!
I'm all in.
Snatch your fork and how about we get cooking!
Each fourth of July, my family and I go to the grandparents.
We eat burgers with additional mustard, succulent watermelon, and heaps of potato serving of mixed greens in the daylight and watch the planes fly overhead.
It's a family issue with heaps of yard diversions, embraces, and shining waters.
Grandpa keeps an eye on the flame broil and flies out delicious burgers dribbling with dissolved cheddar.
Aliya and Grandma make the most loved potato plate of mixed greens by the boatload.
Mom and Joe cut up a Trader Joe's watermelon the size of your head and mine joined.
Furthermore, I basically do whatever else should be done, see: dishes.
INGREDIENTS
Chicken
4 chicken thighs
1 tablespoon fresh oregano
1 tablespoon lemon zest
1 tablespoon olive oil
4 large garlic cloves
salt and pepper to taste
Dressing:
1/4 cup paleo mayonnaise
1/4 cup full fat canned coconut milk the solid part
2-4 tablespoons lemon juice to taste
1-2 large garlic cloves
1 tablespoon capers
1 tablespoon fresh oregano
1 teaspoon sea salt to taste
Salad:
1 head romaine lettuce chopped
4 cups spinach
4 boiled eggs see notes on how to make
1/2 large avocado sliced
1/2 large cucumber sliced
1 cup cherry tomtatos sliced in half
1/4 cup olives any kind
1/4 cup cooked bacon chopped
4-8 quarters marinated artichoke hearts
INSTRUCTIONS
- Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
- Blend ingredients for dressing in a food processor or blender until smooth.
- Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!
For more detail: https://bit.ly/2AaEa6e
