California Cobb Salad #vegan #recipevegetarian

California Cobb Salad with a pinch of spring! You'll adore the expansion of sweet strawberries, tart goat cheddar and a lemon vinaigrette to light up of this great fundamental dish serving of mixed greens!

Upbeat first day of spring or as we like to call it here in Colorado, mud season! Things are in no way, shape or form green or especially warm around here, we really had a snowstorm last Wednesday. There are anyway buds on the trees and that gives me trust that soon I'm running in shorts and sitting on the deck drenching up the sun with a glass of rosé. My preferred season is practically around the bend!

To commend another season, I thought another serving of mixed greens formula was all together. Last Wednesday I shared the formula for a Steak Salad with Sweet Potatoes, Feta and Cranberries. On the off chance that you haven't made that one yet, jump on it. Today we're back to chicken and adding it to this superb, spring motivated California Cobb Salad.

Would i be able to reveal to you a mystery. I've never really requested a cobb plate of mixed greens at an eatery. To be straightforward they generally appear such a calorie and fat bomb the extent that a plate of mixed greens goes. In case I'm going to go huge I'm more than likely doing it with pizza.

This specific California Cobb Salad isn't really low calorie or low fat, however it includes a lot of protein, sound fat from the avocado, a non-velvety dressing, a lower calorie/fat cheddar and an uncommon spring fixing, strawberries.
California Cobb Salad #vegan #recipevegetarian
Also try our recipe Chicken and Broccoli Stuffed Spaghetti Squash #vegan #recipevegetarian


  • 2 teaspoons olive oil
  • 8 ounces boneless skinless chicken breasts, approximately 2 chicken breasts
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • Kosher salt and fresh ground black pepper to taste
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 1 1/2 teaspoons dijon mustard
  • 1/2 teaspoon honey (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 5 ounces baby kale
  • 1 cup chopped strawberries
  • 1 avocado, sliced
  • 3 slices cooked bacon, chopped
  • 2 hard boiled eggs, sliced
  • 2 ounces goat cheese, crumbled


  2. In a small bowl combine the spices and rub the mixture over the chicken. Heat the oil in a medium skillet, swirling to coat the bottom. Cook the chicken until a meat thermometer inserted in the thickest part reads 160° F. Rest for 5 minutes before slicing.
  4. Whisk together all of the ingredients for the vinaigrette in a small bowl of jar.
  5. SALAD
  6. Arrange the kale or spinach onto a large platter or bowl. Top with the sliced chicken, strawberries, avocado, hard boiled eggs, bacon and goat cheese. Serve with the vinaigrette on the side.

Read more our recipe Flavorful Homemade Tzatziki Sauce #vegan #recipevegetarian

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