Cobb Salad

Confession: we may or may not still be in our post-Austin-too-much-red-meat coma. In fact, I said to Cole verbatim, on several occasions since we've gotten back, "no red meat for at least a week." And guess what? We've fully succeeded on the not eating red meat bit. Woo!

But nobody ever said anything about any other meats, for example, bacon, right? Because one does not simply just "give up bacon for a week." Right!

As luck would have it, I was totally craving a Cobb salad the other day, a light-ish main course that I absolutely adore, loaded with some of my favorite salad ingredients, including bacon. Because bacon on salads is both extremely ironic and also necessary, if you ask me.

And guys? These Cobb Salads I whipped up totally hit the spot - and then some! Never not satisfying, the flavor combination of salty, peppery bacon, rich avocado and hard-boiled egg and creamy Gorgonzola are so classic and perfect. I even took mine to the next level with a blackened grilled chicken breast for a little extra pizzazz.

As always, this was a super easy and quick weeknight dinner to throw together. And it was extremely tasty! This is the perfect, indulgent salad you just have to whip up on the immediate.

Cobb Salad

Ingredients

Makes two entree-sized salads

• 1 boneless skinless chicken breast

• 1 teaspoon blackening seasoning

• 2 heads romaine, chopped

• 2 hard boiled eggs, chopped

• 6 strips pepper bacon, cooked and crumbled

• 1/2 avocado, diced

• 1/4 cup gorgonzola crumbles

• Blue cheese dressing

Directions

Heat a grill over medium high heat. Cook chicken breasts about 6 minutes a side. Remove from grill and let rest while you prepare other salad ingredients.

Assemble salads with a bed of romaine and top with chopped egg, crumbled bacon, diced avocado and gorgonzola crumbles. Cut chicken into chunks or strips (to your liking) and top on salad with blue cheese dressing. Enjoy!