Smoked Chicken Cobb Salad with Avocado Dressing

Smoked Chicken Cobb Salad with Avocado Dressing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Avocado dressing:

  • ½

    cup diced peeled avocado

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon fresh lemon juice

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    garlic clove, minced

  • 3

    tablespoons water

  • Salad:

  • 3

    center-cut bacon slices

  • 1

    teaspoon canola oil

  • 2

    (6-ounce) skinless, boneless chicken breast halves

  • 1

    cup hickory wood chips

  • cup unsalted chicken stock (such as Swanson)

  • 4

    cups baby spinach

  • 4

    cups romaine lettuce, coarsely chopped

  • ½

    cup chopped fresh basil leaves

  • cup diced peeled avocado

  • 2

    heirloom tomatoes, cut into ¼-inch-thick slices

  • 2

    hard-cooked large eggs, chilled and quartered lengthwise

  • 1.5

    ounces blue cheese, crumbled

Directions

1. To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth. 2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes on each side or until done. Cool slightly; shred with 2 forks. 3. Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan. Place holes over element on cooktop; place wood chips over holes inside pan. Place a shallow ovenproof bowl on opposite end of pan. Add chicken and stock to bowl. Heat element under holes to medium-high; let stand 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke chicken 10 minutes. Remove from heat. Drain. 4. Combine spinach, romaine, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.


Nutrition

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