After the past couple of months of traveling plus the holidays, my body needs a good detox! We usually eat pretty healthy, with the weekends being our cheat days, but lately I feel as though I’ve had more bad days than good. So, with the new year upon us, I’m getting back into to my normal routine, and salads are an all time favorite of mine. We literally have them a few times a week. Today I’m sharing one of my favorite salads, which is a cobb (minus the egg, and I only like tomatoes in season). It’s simple, tasty, and takes less than 30 minutes to make.
What you need (serving for two): A bag of spinach, red onion, cucumber, 4 slices of bacon, 2 boneless chicken breasts, eggs (I don’t like eggs in my salad, but a lot of people do), crumbled blue cheese, 1 avocado, balsamic vinegar, olive oil, salt, pepper, honey, and whole grain mustard.
What you do: I marinate the chicken for about an hour in 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of whole grain mustard, a dash of salt and pepper, and bake it for about 20 mins at 400. For the dressing I just mix oil and balsamic vinegar with a dash of salt and pepper. Then I put the salad together with all the other ingredients, add the dressing, and lastly top it off with the blue cheese crumbles.