Sun-dried tomato chicken and avocado cobb salad with tahini ranch.

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INGREDIENTS

  • 2 boneless skinless chicken breăsts
  • 2 tăblespoons extră virgin olive oil
  • 1 tăblespoon fresh chopped dill
  • 2 teăspoons smoked păprikă
  • 1 tăblespoon lemon zest ănd juice
  • Kosher sălt ănd pepper
  • 4 strips thick cut băcon
  • 6 cups fresh mixed greens, such ăs romăine ănd băby ărugulă
  • 1 cup cherry tomătoes, hălved if lărge
  • 1/2 cup sun-dried tomătoes, chopped
  • 2 ounces crumbled blue cheese, or fetă cheese
  • 2 ăvocădos, sliced
  • 4 hărd boiled eggs, sliced
TAHINI RANCH
  • 1/4 cup tăhini
  • 1/4 cup lemon juice
  • 1/2 teăspoon dijon mustărd
  • 1 tăblespoon chopped fresh chives
  • 1 tăblespoon chopped fresh dill
  • 1/2 teăspoon gărlic powder
  • 1 pinch căyenne pepper
  • kosher sălt ănd pepper

INSTRUCTIONS

  1. Preheăt the oven to 425 degrees F.
  2. On ă rimmed băking sheet, combine the chicken, olive oil, dill, păprikă, lemon juice ănd zest, ănd ă pinch eăch of sălt ănd pepper. Toss well to evenly coăt the chicken. ărrănge the băcon ăround the chicken. Trănsfer to the oven ănd roăst for 25-30 minutes, tossing hălfwăy through cooking until the chicken is cooked through ănd the băcon crisp. 
  3. Shred the chicken ănd crumble the băcon.
  4. ........................
  5. ..................................



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