Chicken Cobb Salad 🥗 w/ Soft Boiled Eggs and Tahini Ranch

This is the everything salad. It’s the lettuce and the toppings, packed with protein and flavor. And it’s just pretty to look at. A runny egg adds the perfect creaminess to a salad and the tahini ranch adds a nuttiness that balances everything out. I hope you give it a try!

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Ingredients:

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Chicken:

1 lb chicken breast cutlets (I like to leave them thick for this recipe)

Cherry tomato’s

Olive oil

Salt

Pepper

Paprika

Dill

1 lemon

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Dressing:

1/4 cup tahini paste

1/4 cup lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

Garlic powder

1 tbsp dill

1 tbsp chives

1/4 cup water

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Salad:

Mixed greens of your choice

Corn

Avocado

Sun-dried tomato’s

4 eggs

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Directions:

For the chicken: preheat your oven to 425. Place the chicken on a cookie sheet lined with parchment paper. Pour the cherry tomato’s on as well. Drizzle with some olive oil, then sprinkle the dill, paprika, salt and pepper, and add the zest and juice of 1 lemon. Place in the oven and bake for 25 mins.

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For the eggs: bring a pot of water to a boil. Add in your eggs. Set a time for 6 minutes. Remove immediately and immerse in ice water. Set aside and peel when ready to compile.

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For the dressing: mix all the ingredients together. Add the water last. Taste and adjust seasoning as needed.

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To compile: place your mixed greens on the base. Add your corn, avocado, and sun-dried tomato’s. Then, cut your chicken into slices. Place on the salad. Add your roasted tomato’s. Add your eggs. Drizzle with dressing and enjoy!