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

Name: Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch.
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
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 arugula; 1 cup cherry tomatoes, halved if large; 1/2 cup sun-dried tomatoes, chopped; 2 ounces crumbled blue cheese, or feta cheese; 2 avocados, sliced; 4 hard boiled eggs, sliced; 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

Smoky paprika seasoned chicken, roasted with bacon and served up Cobb salad style with fresh greens, a mix of both sun-dried tomatoes and cherry tomatoes, avocados, eggs, and made even better with homemade tahini ranch dressing. This salad comes together in less than an hour, is colorful, healthy...

⏱️ 50 menit 🔪 Persiapan: 20 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 23 dilihat

👨‍🍳 Mulai Masak

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

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

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 arugula
1 cup cherry tomatoes, halved if large
1/2 cup sun-dried tomatoes, chopped
2 ounces crumbled blue cheese, or feta cheese
2 avocados, sliced
4 hard boiled eggs, sliced
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

Langkah-langkah

1. Preheat the oven to 425 degrees F. 2. On a rimmed 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.