Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.
Cobb Salad Platter
4 soft boiled eggs
1 cup mini tomatoes
1 avocado (cubed)
4 strips bacon, chopped
1/3rd cup blue cheese, crumbled
small bundle chives
small bundle dill
small bundle basil
drizzle on your desired Tessemae’s Green Goddess
1 lb chicken thighs
1 tablespoon soy sauce
1 teaspoon paprika
2 tablespoons oil
salt and pepper to taste
To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!
Keep up with me on instagram @lindseyeatsla!