Grilled Chicken Cobb Salad

We eat a lot of chicken.  I can't deny that.  There have been weeks when we've eaten chicken 5 or 6 days in a row because it was on sale that week at the grocery store.  What can I say?  I love chicken and I'm a sucker for a good sale.  My family starts to get suspicious after the third consecutive chicken day though.  😂

If you ask my kids, they will tell you that we eat chicken "All The Time".   The truth is, we normally eat it no more than once or twice a week.  (Unless it's on sale of course.)  I have a meal schedule that I follow to plan our meals every week.  I've published this before but for those of you who might be new to the blog - here it is again.
                                               Monday - Fish
                                               Tuesday - Chicken
                                               Wednesday - Soup, Salad or Sandwiches
                                               Thursday - Beef or Pork (Vegetables for me)
                                               Friday - Pasta
                                               Saturday and Sunday - anything goes

To a lot of people it might seem a little rigid to plan meals like this but if you know me at all - you know that I thrive on (over)planning EVERYTHING.  😂I've been menu planning like this for years and it works great for me.  And those unplanned weekend meals - even though the uncertainty gives me anxiety sometimes - they often turn out to be the best. 

There are times when I make things on the weekend that we've been craving and sometimes I just pull together a meal based on the leftover ingredients that are already in my refrigerator.  Last week, I had a package of chicken in my refrigerator, more than a dozen leftover hard boiled Easter Eggs, a few slices of turkey bacon and a garden that was absolutely overflowing with home grown lettuce.  Throw in a ripe avocado, a few tomatoes and I had everything that I needed for a delicious Grilled Cobb Salad.  

Grilled Cobb Salad
1/4 cup blue cheese
1/4 cup + 2 T. olive oil
3 Tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon pepper
3 romaine lettuce hearts, cut in half
2 avocados, halved
4 boneless, skinless chicken breasts
8 ounces cherry tomatoes, halved
4 hard (or soft) boiled eggs, halved
6 slices turkey bacon, diced

Combine blue cheese, 1/4 c. oil, vinegar, 1/2 t. salt and 1/4 t. pepper.

Brush remaining oil onto lettuce halves and avocados.  Sprinkle with 1/2 t. salt and pepper.  

Season chicken with 1 t. salt and 1/4 t. pepper.  Grill.  

Grill lettuce and avocados, cut side down.  

Scoop avocado from shell.  Cut lettuce in half lengthwise.  Slice chicken.

Arrange lettuce, avocados, chicken, tomatoes and eggs on plates. 

Top with bacon and drizzle with dressing.   

What do you have growing in your garden this month?  I've got lettuce, parsley, basil, rosemary, strawberries and 1 raspberry plant.  I started some pumpkin seeds in pots on the porch last month and they're already starting to sprout.   I have plans to move them to the garden as soon.  I can hardly wait to see how many pumpkins I end up with this Fall.  🎃

Ciao!

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