Tuesday, December 27, 2016

strawberry cobb salad with bacon vinaigrette... 30 minutes

the goods:

2 boneless skinless chicken breasts, marinated in honey mustard dressing
1 bag baby spring mix
1 avocado
8 slices bacon
10 strawberries, hulled and sliced
4 ounces crumbled blue cheese
1/2 cup candied pecans

1/4 cup reserved bacon grease
1/4 cup strawberry puree
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
salt and pepper to taste

Heat grill to medium high and grill chicken 5-7 minutes on each side (depending on thickness), until cooked through. Allow to cool before cutting into bite-sized cubes. Fry the bacon until crispy. Remove from skillet and allow to drain on paper towels. When cool, chop. Make the dressing by combining ingredients in a jar, sealing lid and shaking. Serve greens topped with chicken, strawberries, a drizzle of dressing, bacon, blue cheese and pecans.

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