Cobb Salad with Basil Vinaigrette

(Serves 4)


For the Chicken:

– 2 organic, boneless, skinless chicken breasts

– 1/8 cup extra virgin olive oil

– 2 tablespoons Dijon mustard

– 1 garlic clove, crushed

– salt and pepper


For the dressing:

– 1/4 cup balsamic vinegar or red wine vinegar

– 1 teaspoon Dijon mustard

– 1 tablespoon raw, organic honey

– 1/3 cup extra virgin olive oil

– 2 garlic cloves, crushed

– 6 basil leaves, chopped

– salt and pepper


For the Salad:

– 2 cups baby romaine or spring mix

– 2 cups shredded romaine hearts

– 1 cup chopped artichoke hearts

– 1 cup chopped tomatoes

– 4 hardboiled eggs, sliced

– 6 pieces nitrate free, organic bacon, chopped

– 1 avocado, diced

– 2 chicken breasts, grilled and sliced



– Marinate the chicken for at least 4 hours, or overnight.

– Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.

– Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.

– Combine the lettuces in a bowl.

– Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).

– Sprinkle a pinch of salt and ground pepper over the top then toss to mix.

– Add the remaining salad ingredients and the sliced chicken. [Credit:]