sun-dried tomato chicken and avocado cobb salad with tahini ranch

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

TAHINI RANCH

• 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

INSTRUCTIONS

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.

This Recipe adapted from >>>> Click Here