Chicken Cobb Salad

Ingredients

• 3 boneless skinless chicken breast
• salt and pepper to season
• 2 ears of corn, remove kernels from cob
• 6 cups of spring mix
• 3 hardboiled eggs, diced
• 4 strips of cooked bacon, diced
• 3/4 cup of cherry tomatoes, halved
• 1 large avocado, diced
• 1/2 cup of queso fresco, crumbled
• 1/3 cup red onion, sliced
• 1/4 cup of poblano peppers, roasted
• 1 garlic clove
• 5 oz. of plain greek yogurt
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• 1/4 teaspoon of smoked paprika
• juice of 2 limes {about 3 tablespoons}
• 1/4 cup of fresh cilantro
• salt & pepper

Instructions

1. 1

   Make the Dressing: in a small food processor, add garlic clove, poblano pepper, greek yogurt, olive oil, red wine vinegar, smoked paprika, lime juice, cilantro, salt, & pepper. Process until smooth.

2. 2

   Heat Grill to medium high heat, about 375-400°F.

3. 3

   Season both side of chicken breast with salt and pepper.

4. 4

   Place chicken breast and corn on the grill. Grill chicken breast for 4-6 minutes on each side depending on thickness. Remove from the grill when internal temperature reaching 165°F. Grill corn for 2-3 minutes per side, until slightly charred.

5. 5

   Allow chicken to rest for 5 minutes before slicing. Cut the corn kernels off the cob.

6. 6

   Assemble Salad: In a large bowl, add spring, hardboiled eggs, cherry tomatoes, grilled corn, avocado, bacon, queso fresco, red onion, and grilled chicken breast.

7. 7

   Serve with Creamy Poblano Dressing on the side and serve.