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

By McCarleyRHLAC

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

Preparation

Step 1

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

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

Salad
10.Arrange salad ingredients on plates.
11.Serve with Dressing on the Side.