Chicken Cobb Salad with Avocado Ranch & Carrot Ginger Soup

Chicken Cobb Salad with Avocado Ranch

Ingredients

Salad

  • 1 lb boneless skinless chicken tenders

  • 2 tbs cajun or lemon pepper seasoning

  • 1 tbs extra virgin olive oil

  • 6 cups shredded lettuce

  • 1/2 cup fresh basil leaves

  • 1/3 cup fresh cilantro chopped

  • 1-2 cups cherry tomatoes. sliced

  • 1 cup crumbled blue cheese or cubed cheddar

  • 6 strips cooked bacon, crumbled

  • 1 avocado, chopped

  • 4 hard boiled eggs, sliced 

Avocado Ranch

  • 1 avocado, chopped

  • 1/4 cup sour cream or plain Greek yogurt

  • 1/4 cup mayo

  • 3 tsp lemon juice

  • 1/3 cup fresh cilantro

  • 3 tbs chopped fresh chives

  • 2 tbs chopped fresh dill

  • 1 tsp garlic powder

  • kosher salt and black pepper

Instructions

  1. In a bowl, toss the chicken with olive oil and seasoning. Then season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

  2. To make the dressing. Combine all ingredients in a blender and blend until creamy, adding buttermilk or water to thin the dressing. Taste and adjust the salt and pepper.

  3. Thinly slice or chop the chicken.

  4. In a large bowl, toss the greens, basil, and cilantro with 1/2 the dressing. Arrange the chicken, tomatoes, cheese, bacon, avocado, and eggs on top. Gently give the salad a toss with additional dressing. Enjoy!

*In flyer August 11 - 17, 2024
Recipe and photo credit: Half Baked Harvest

Carrot Ginger soup

Ingredients

  • 2 tbs olive oil

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 3 tbs ginger, minced 

  • 2 pounds carrots, peeled and chopped

  • 4 cups vegetable broth

  • 1 bay leaf

  • 1 tsp cinnamon

  • 1 tsp salt

  • Optional toppings: crispy shallots, toasted pine nuts & cilantro

Instructions

  1. Heat the oil over medium-high heat in a large pot. Add the onions and cook for 2 to 3 minutes or until translucent.

  2. Add the ginger and garlic to the pot and stir for another minute.

  3. Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.

  4. Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn down to simmer. Cook for 25-34 minutes.

  5. Turn off the heat and remove the bay leaf. Blend the soup until it’s pureed and smooth.

  6. Divide each portion of soup into a bowl. If you’d like, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, toasted pine nuts, and cilantro.

*In flyer August 11 - 17, 2024
Recipe and photo credit: Downshiftology

Annah Kassen