Smoked Chicken Cobb Salad with Avocado Dressing
The recipe Smoked Chicken Cobb Salad with Avocado Dressing is ready in around 48 minutes and is definitely an awesome gluten free option for lovers of American food. One serving contains 557 calories, 31g of protein, and 38g of fat. For $3.17 per serving, you get Head to the store and pick up canolan oil, garlic clove, kosher salt, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.
Instructions
To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp.
Remove bacon from pan; crumble.
Add canola oil to pan; swirl to coat.
Add chicken to pan; saut 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan.
Place holes over element on cooktop; place wood chips over holes inside pan.
Place a shallow ovenproof bowl on opposite end of pan.
Add chicken and stock to bowl.
Heat element under holes to medium-high; let stand 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke chicken 10 minutes.
Combine spinach, romaine, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates.
Drizzle about 3 tablespoons dressing over each salad.