Can you believe summer is over? It is officially over for us because my son started second grade today. Cue the mom tears. Thankfully I am less emotional than last year and my guy is so very excited. I’m fairly certain he’s come to the conclusion that friends are more fun than his mama is. The secret is out, y’all.
We’ve spent the last two months soaking up lots of pool time and traveling to visit family. Without family in the area we have to pack up and log a million (slight exaggeration) miles in the car to see everyone. Anyone else relate? I’m super jealous of all of you who have parents and siblings who live close by.
One of the best parts of every summer is our two week stay at my sister’s house. The kids entertain each other so it’s surprisingly more relaxing than you might expect. Even when we had a three year old, a one year old, and two newborns. Okay not that time. That’s a lie. I remember my sister and I just kept looking at each other saying “I’m fine. It’s fine. We’re all fine.” It wasn’t fine. It was hard. But now it’s just awesome.
Since I have a compulsion to cook I tinkered with recipe ideas while we were there. This Lemon Chicken Cobb Salad is one dish I tested during our visit. It’s so fresh and yummy! Let’s chat about it, shall we?
Really good chicken always comes down to what flavor you infuse it with. For this recipe we’re going with simple flavors and a healthy dose of lemon.
When I think of cobb salad I think of hard boiled eggs. In fact if I’m at a restaurant and contemplating if I want their salad bar I always check first to see if they have eggs on it. They make every salad more satisfying.
To hard boil your own eggs just place the eggs in a pot and cover with cold water. You want the water to reach about an inch above the eggs. Bring the water to a boil, cover, turn off the heat, and remove the pot from the hot burner. Let the eggs sit in the water for 8 to 10 minutes. Rinse them in cold water before peeling.
Avocado is another must for most of my salads. Also it’s a must for my life. I love the creaminess it adds to every bite. Since avocado browns quickly (so frustrating, right?) I recommend waiting to cut it until the end.
To get really pretty slices just cut your avocado in half. Gently remove the skin and the pit. Place each half pit side down on a cutting board. Use your knife to cut very thin slices horizontally. Fan the avocado out a bit and add to your salad. You’re basically a professional chef now.
The lemon vinaigrette we’re using in this salad requires only 3 ingredients. Plus these are all ingredients you likely already have on hand: light olive oil, lemon juice, and orange juice. The orange juice helps cut some of the bitterness of the lemon juice but it’s not a sweet dressing.
You’ll notice in this vinaigrette recipe (and in all my vinaigrette recipes) I specifically say to use a light olive oil and to avoid extra virgin. What’s up with that? I get that question a lot so let’s address it here. I personally adore extra virgin olive oil and I use it all the dang time. The only time I don’t use it is in vinaigrettes. The oily taste is too strong and the oil itself is just too thick for a vinaigrette. (The only exception is my Easy Homemade Italian Dressing. You can get away with extra virgin there.) Just trust me. Buy the light olive oil and keep it on hand.
In this salad I also love to use apples, cucumbers, and red onion. You can of course add bacon if you like. I left it out because avocado already has plenty of fat (really good fat) in it and the chicken and eggs are great sources of protein.
I hope you get a chance to enjoy this Lemon Chicken Cobb Salad. I’m thinking I need to make it again this week!
Fancy another delicious salad? My Southwestern Steak Salad with Lime Vinaigrette is to die for and super satisfying!
Lemon Chicken Cobb SaladPrint Recipe Pin Recipe
- 2 chicken breasts cut thin into 4 cutlets
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2-3 heads of romaine lettuce chopped, can use another leafy green of choice
- 3 eggs hard boiled
- 1 apple chopped, I prefer Gala, Fuji, or Red Delicious
- 1 medium avocado ripe, sliced
- 1 small container of cherry or grape tomatoes halved
- 1/2 cucumber diced, can remove peel or leave it on
- 1/4 red onion diced
- 1/4 cup light olive oil do not use extra virgin
- 2 tsp lemon juice
- 1 tbsp orange juice
- Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, garlic powder, and dried basil on top of each cutlet. Cook until chicken has some browning on bottom side, about 3 to 5 minutes. Flip chicken. Add lemon juice to the pan. Cook until remaining side of chicken is browned, about 5 minutes.
- To assemble the salads, divide your chopped lettuce into bowls. Top with tomatoes, apples, cucumber, and red onion. Slice your chicken and add it to the salads. Add your sliced avocado at the very end to prevent browning.
- Combine all Lemon Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!