Spring Cobb Salad with Avocado-Lime Dressing

This Spring Cobb Salad features tender seasoned chicken, crisp bacon, cherry tomatoes, sugar snap peas, watermelon radishes, avocado, and white cheddar on a bed of fresh greens. Served with a smooth avocado-lime dressing, it’s a colorful, refreshing, and satisfying salad perfect for brunch, lunch, or a light dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dressing

½ avocado pitted, peeled and cut up

½ cup avocado oil

½ cup water

¼ cup fresh lime juice

3 garlic cloves, peeled

2 teaspoons white balsamic vinegar

½ teaspoon granulated sugar

½ teaspoon ground cumin

½ teaspoon chili powder, plus additional for garnish

¼ teaspoon salt

¼ teaspoon ground black pepper

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Salad

6 ounces sliced bacon

2 (6-ounce) boneless, skinless chicken breasts

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon olive oil

1 (5-ounce) package super greens salad blend or baby spinach

1 (11-ounce) package cherry tomatoes on the vine

2 hard-cooked eggs, halved lengthwise

2 watermelon radishes, trimmed and thinly sliced

1 cup sugar snap peas

1 avocado, pitted, peeled and sliced

4 ounces block white cheddar cheese, sliced

Cracked black pepper, for garnish

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Directions

Preheat oven to 400°F. Place a wire rack in a large rimmed baking pan; set aside.
For dressing, in a blender or food processor combine dressing ingredients. Cover and blend or process until smooth. Transfer to a serving bowl; set aside. Just before serving, garnish with additional chili powder, if desired.
For salad, place bacon in a single layer on rack in baking pan. Bake 12 to 15 minutes or until nearly crisp. Cut strips crosswise into pieces.
Meanwhile, pat chicken dry with paper towels; lightly pound to an even thickness. In a small bowl combine cumin, chili powder, salt and black pepper. Sprinkle and rub seasoning on both sides of chicken.
In a medium cast-iron skillet heat olive oil over medium heat. Add chicken; sear 6 minutes, turning halfway through. Reduce heat to medium-low; cook 15 minutes or until internal temperature reaches 165°F. Transfer chicken to a cutting board. Let stand 5 minutes. Cut crosswise into thin slices.
To serve, place salad greens in a large shallow serving bowl. Arrange chicken, bacon, cherry tomatoes, eggs, watermelon radishes, sugar snap peas, avocado and cheese on greens. Garnish with cracked black pepper, if desired. Serve dressing on the side.