Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch.
Serves 6
20 mins prep
30 mins cook
50 mins total
Smoky paprika seasoned chicken, roasted with bacon and served up Cobb salad style with fresh greens, a mix of both sun-dried tomatoes and cherry tomatoes, avocados, eggs, and made even better with homemade tahini ranch dressing. This salad comes together in less than an hour, is colorful, healthy, and can be made any time of year!
Tahini Ranch
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1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp.
3. Shred the chicken and crumble the bacon.
4. In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.
5. To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
