I love Cobb salads, but they are so unhealthy. The whole salad thing stops being a healthy dish when you start jamming it full of bacon and egregious amounts of blue cheese. Don’t get me wrong I love both of those things, but sometimes it’s good to eat cleaner and healthier.
Healthy eating requires dedication, making better choices and altering what you normally love to consume. I subtract many of the unhealthy items like the bacon and blue cheese in favor of extra chicken and more avocado. Increasing the intake of clean proteins and good fats like olive oil and avocado can not only help burn body fat, but boost energy levels as well.
Lets start making this this salad!
Make the hard boiled eggs by placing them in a sauce pan covered by 2 inches of cold water. Bring to a boil, reduce to a simmer for 1 minute then turn off and leave them in the water for 10 minutes. Place in ice bath. Add 1 tbs of balsamic vinegar to a mixing bowl. Whisk in 1/8 cup of olive oil then season with salt and pepper. Add the greens, 1/2 the chicken and mix thoroughly. Serve topped with the rest of the chicken, eggs and avocado.
Chicken and Avocado
I’m back to eating healthy again and that means a lot of clean protein like chicken breast, greens and good fats in the form of avocado and olive oil. When you eat the same proteins day in and day out it can get really boring. I mean like really boring. It forces you to change up the seasoning daily and be creative. Today is geared more towards the flavors of Mexico.
The balance of spice, textures and acid are enough to want you craving another bite. This dish is unbelievably simple as well which never hurts.
- 2 chicken breast (boneless and skinless)
- 1 avocado
- 1/2 cup brussel sprouts (finely shredded)
- 1 lime
- garlic granules
- chipotle powder
- chili powder
- cumin powder
- olive oil
- canola oil
This entire dish can be prepared within a 10 minute window. Preheat oven 350. Season the chicken with salt and pepper. Sprinkle the chicken heavily with chili powder. Lightly sprinkle on the chipotle, garlic granule and cumin as these are very potent. Preheat a sauté pan over medium-high heat. Add 2 tablespoons of canola oil then the chicken. Cook for 5 minutes then flip the chicken. Place the pan into the oven to finish the chicken for ~5 minutes. Remove the outer layer of the Brussel sprout then clean. Shred the brussels and set aside. Split and remove the avocado from its skin. Place into a mortar or mixing bowl. Break down the avocado until smooth and creamy. Season with the juice of 1/2 a lime, a pinch of salt, pepper and then add the shredded brussel sprouts for texture.Allow the chicken to rest at least 4 minutes before slicing. In the meantime make a simple vinagerette with the other 1/2 of the lime juice, olive oil and season with salt and pepper. As with any vinaigrette use a 2:1 fat or acid ratio.
Hearts of Romaine with Haricots Verts
I eat salads almost every day for lunch so trying to keep them varied is something I try to do. This is probably the most basic of the salads I eat, but none the less very simple to prepare.
8 ounces haricots verts
1/2 cup crusty bread
2 cloves garlic smashed
2 tbs olive oil
2 hearts of romain
3 hard cooked eggs quartered
1 tbs dijon mustard
2 tbs red wine vinegar
1/4 cup olive oil
Blanch the haricots verts in salted boiling water for 3 minutes. Drop them into an ice bath immediately to stop the cooking process. Dry off and place into the refrigerator.
Meanwhile in a large sauté pan on medium-high heat add olive oil and crushed garlic. Tear the crusty bread into 1/2 inch chunks and drop into the sauté pan. Sauté until golden brown and then place the croutons on a paper towel lined backing sheet.
Wash, dry and separate the hearts of romaine. In a large mixing bowl combine dijon, vinegar and whisk while slowly drizzle in olive oil. Season with salt and pepper. Add the haricots verts, romaine hearts and croutons.
Plate and top with the hard boiled eggs.