This Strawberry Cobb Salad qualifies as a complete and balanced meal. The perfect answer to those "I don't want to cook because it's way too hot" days.
Serves: 4
INGREDIENTS: FOR THE GREEN GODDESS DRESSING:
1 c. store-bought ranch dressing
1/2 bunch flat-leaf parsley
3 tbsp. thinly sliced chives
8 large basil leaves
FOR THE SALAD:
2 tbsp. extra-virgin olive oil
2 6-oz. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 romaine hearts, shredded
12 strawberries, hulled and thinly sliced
1 avocado, pitted, peeled and thinly sliced
1/8 red onion thinly sliced
4 oz. crumbled goat cheese
2 oz. thinly sliced prosciutto
1 hard-boiled egg, quartered
DIRECTIONS: Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side.
Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.
Serve entire salad, family style, alongside remaining dressing.