THC's Cobb Salad

Running out of healthy lunch ideas?

Does quarantine have you searching for ways to stay healthy and motivated? Look no further! If you have some spare time or your hands, here is a great lunch recipe to keep your bellies full: my version of a cobb salad! Filled with a variety of protein and greens, topped with a creamy homemade cilantro lime dressing — yum!

Ps. this recipe can also be made vegetarian!

THC’S C O B B S A L A D

• 1/3 cucumber, sliced

• 2 big handfuls organic spinach

• 4 cherry tomatoes, sliced

• 1 avocado, sliced

• 1/2 cup organic frozen corn, boiled

• 1 free-range organic egg, hard boiled

• 1 small organic chicken breast

• 2 strips organic unsweetened hickory smoked bacon

• 1 tbsp feta cheese

• extra virgin olive oil

• paprika

• salt and pepper

  C I L A N T R O L I M E D R E S S I N G

• 1 handful fresh cilantro

• 2 cloves garlic, or 1.5 tsp garlic powder

• 1.5 tbsp fresh lime juice

• 4 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/3 cup full fat Greek yogurt

• optional: 1/2 small jalapeño for added heat

D I R E C T I O N S

1. Make the cilantro lime dressing: add all the salad dressing ingredients into a food processor or high-speed blender and pulse until smooth and creamy, then set aside

2. Slice up all your veggies: tomatoes, avocado and cucumber. Grab a large bowl and place your spinach on the bottom, then carefully top with sliced veggies and set aside

3. In a medium pot, place your egg and add water, a splash of vinegar, pinch of salt and bring to a boil. Once water is boiling cook for 6 minutes, turn off heat and run under cold water, then peel the egg, slice in half and place on salad

4. While the egg is boiling, add the frozen corn to boiling water and cook for 5-7 minutes until soft, then strain the corn, pat dry with a paper towel and season with paprika and add to your salad bowl

5. Now pan fry your 2 strips of bacon until cooked to your liking, cube into small pieces and sprinkle over the salad

6. Next, season your chicken breast with salt, pepper, paprika and garlic powder, then pan fry in olive oil over medium-high heat until browned and cooked through, cut chicken into bite sized piece and add over top of your salad

7. Lastly, add salt and pepper over the salad (to your liking), crumbled feta cheese, a drizzle olive oil and your homemade cilantro lime dressing and enjoy!

Serves 1

**For the vegetarian option minus the chicken and bacon from this recipe, you can add extra veggies like bell peppers, onions, or baked cauliflower seasoned in paprika for an extra crunch!