We’re excited to watch the Super Bowl this Sunday – go Broncos! I’m making some of the family game-day favorites, but I think I’ll throw a hearty salad into the mix, too. Cobb salad makes for an incredibly filling, classic staple. While some recipes call for a fancy vinaigrette, I like to keep it simple with my favorite – the juice of one lemon, a few “glugs” of olive oil, Celtic sea salt and freshly ground black pepper. If you aren’t a fan of blue cheese, throw in some diced cheddar. Like a bit more crunch in your salad? Add some dehydrated sunflower seeds. No matter how you like your salad, I hope you enjoy the game.
Here’s the rest of our menu this Sunday:
Cracklin’ Chicken – a brilliant recipe from Nom Nom Paleo!
Spinach and Artichoke Dip
Bell Pepper and Seed Crackers for dipping
Loaded Potato Skins
Serves 6
Save RecipeIngredients
- 3 boneless, skinless chicken breasts
- 5 ounces mixed baby greens
- 1 pint cherry tomatoes, cut in half pole-to-pole
- 2 avocados, diced
- 6 pieces bacon, cooked until crispy, then crumbled
- 3 hard-boiled eggs, chopped
- 4 ounces blue cheese (you can substitute with your favorite cheese) (omit for Paleo and dairy free)
- Juice of 1 lemon
- 2-3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place chicken in a medium pot and cover with water. Bring to a boil then skim away the foam that rises to the top. Continue to cook for about 8-10 minutes until chicken is cooked through. Remove chicken from pot and cut into cubes. Cool.
- Spread lettuce in an even layer on a large plate. Arrange tomatoes, avocados, bacon, eggs, cheese and chicken in separate rows on lettuce. Whisk lemon juice, olive oil, salt and pepper in a small measuring cup. Add additional salt to taste. Drizzle vinaigrette over salad and serve.
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