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Rated 5.0 stars by 1 users
Lunch
American
Boro Team
6
20 minutes
30 minutes
378
Fresh and hearty chicken Cobb salad topped with creamy homemade ranch dressing, avocado, hard-boiled eggs, and veggies. A protein-packed, gluten-free, and dairy-free friendly meal perfect for lunch or dinner.
1 cup mayo (Chosen avocado oil)
1/4 cup almond milk or unsweetened non-dairy milk
1/2 cup sour cream (Kite Hill, Tofutti, Green Valley)
2 teaspoons lemon juice
2 teaspoons dried parsley
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of Redmond Real Salt
1/4 tsp dill
2 organic pasture-raised chicken breast
2 tablespoons olive oil
1 tablespoon dill, freshly chopped or dried
2 teaspoons smoked paprika
1 tablespoon lemon zest and juice
Salt and pepper
6 cups fresh organic mixed greens, such as romaine and baby arugula
1 cup cherry tomatoes, halved if large
1/2 cup sun-dried tomatoes, chopped
2 ounces Miyokos cheese alternative, shredded
2 avocados, sliced
4 hard-boiled eggs, sliced
Mix all together with a hand mixer until combined. Pour into glass jars and refrigerate.
(Double ingredients for a larger batch)
Or use it on salads, sandwiches, wraps, or anything your heart desires!
Preheat the oven to 425 degrees
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. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through
Shred the chicken
In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, and eggs. Drizzle/toss with ranch dressing and enjoy!
Optional: Top with microgreens
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