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Spring Time Cobb Salad

Perfect way to use up leftover chicken and grilled or roasted veggies
Print Recipe
Total Time 45 mins
Servings 4

Ingredients
  

  • 3 pre-cooked shredded or chunk chicken breasts
  • 12 asparagus spears woody stems removed
  • 1 head butter lettuce leaves removed
  • 1/2 cup marinated artichoke hearts Optional: If using rinse quickly under cool water to reduce sodium or choose to use any roasted vegetable
  • 4 radishes thinly sliced
  • 2 large eggs hard boiled and sliced
  • 1 avocado sliced
  • 4 ounces any plant based cheese crumbled feta or any of your favorite
  • Extra virgin olive oil

Crispy Garlic Chickpeas

  • 1 14-ounce can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Honey Lemon Vinaigrette

  • 1/4 cup apple cider vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 garlic cloves finely minced or pressed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Start by roasting the chickpeas and make the salad while they are roasting!
  • Heat olive oil in a large skillet over medium-low heat. Add the asparagus to skillet and toss to coat. Season it with a bit of sea salt & pepper and cook until slightly tender but a crispy remains, about 3 to 4 minutes.
  • Build your salad! You can chop your lettuce if desired. Season your lettuce with a very small amout of sea salt and pepper, this is key. Add your cooked chicken, asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with plant based feta cheese.
  • CRISPY GARLIC CHICKPEAS
  • Preheat the oven to 425 degrees F. Place the chickpeas on a baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes then toss and roast for 15 to 20 minutes more, until crispy!
  • HONEY LEMON VINAIGRETTE
  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!