Spicy Chicken Cobb Salad

  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 2 skinless boneless chicken breasts
  • 1/4 c. honey
  • 1 T. apple cider vinegar
  • 3 strips thick cut bacon, cooked and crumbled
  • 1 avocado, cut into bite sized cubes
  • 2/3 c. grape tomatoes, cut in half lengthwise
  • 1/4 c. crumbled blue cheese
  • 2 boiled eggs, roughly chopped
  • 1/4 c. sunflower seeds
  • 1/4 c. thinly sliced green onion
  • 2 c. chopped kale leaves
  • 2 c. torn lettuce leaves

Combine the first 6 ingredients (salt through garlic powder) in a small bowl. Rub the seasoning mix into the chicken breasts, making sure to coat the meat evenly. In a nonstick skillet (add a little cooking spray or oil to the pan if desired) over medium-high heat, sauté the chicken breasts for 3 minutes per side. After 6 minutes of cooking time has elapsed, drizzle the meat with the honey and apple cider vinegar. Place a lid over the skillet and remove from the heat. Allow to rest for 5 minutes. You can prepare any of the remaining ingredients as needed while the meat rests. After 5 minutes has elapsed, carefully slice the chicken into bite-sized pieces and return to the skillet, stirring to coat all of the pieces with the pan juices.

Combine the remaining ingredients (crumbled bacon through torn lettuce leaves) in a large bowl. Add the chicken pieces and toss well to mix the salad. Serve immediately.

  • Yields: 2-3 main dish servings
  • Preparation Time: 30 minutes
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