After coming home from a whirlwind trip to London Brian and I were FULL! We had spent a couple of days in London for the purpose of seeing Mel Brooks. Brian’s ultimate dream of meeting his inspiration was coming true. So I decided to make some of my dreams come true by spending our couple of days eating at any market we could find. We only sat down to dinner once out of the 3 nights we were there. I have no regrets, but once we got home we were feeling it. For our first night back we decided we wanted to undo some of the damage we did!

Sometimes salad doesn’t seem to be the most fulfilling choice but it was really the only thing we were in the mood for. I thought a Cobb Salad would be a great idea. This is not a traditional Cobb Salad but it was inspired by it!

After London Cobb Salad

instructions

salad

• 12 oz romaine lettuce rough chop

• 1/2 avocado, chopped

• 1/4 c red onion, chopped

• 1/2 c turkey bacon, fried and chopped

• 1/2 c cotija cheese, crumbled

• 3 eggs, hard boiled and chopped

• 2 c chicken breast, grilled and sliced

chicken breast seasoning

• 1 tsp salt

• 1 tsp black pepper

• 2 Tbsp smoked paprika

• 1/2 Tbsp onion powder

dressing

• 1 tsp dijon mustard

• 3 Tbsp olive oil

• 2 Tbsp apple cider vinegar

• 1 small garlic clove, minced

• 1 tsp salt

• 1 tsp pepper

instructions

1. In a small bowl, whisk together all of the dressing ingredients and set aside.

2. In a nonstick skillet preheat over a medium-high heat. Add the bacon to the skillet and fry until crisped . Remove from the heat and set aside. When the bacon cools, chop it.

3. In a large bowl toss the romaine with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the chicken on top forming a row down the middle. In strips on either side of the chicken place the avocado, cheese, diced egg, and the bacon on top of the greens. Drizzle with the remaining dressing and serve.

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