sun-dried tomato chicken and avocado cobb salad with tahini ranch


  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped dill
  • 2 teaspoons smoked paprika
  • 1 tablespoon lemon zest and juice
  • Kosher salt and pepper
  • 4 strips thick cut bacon
  • 6 cups fresh mixed greens, such as romaine and baby arugula
  • 1 cup cherry tomatoes, halved if large
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 ounces crumbled blue cheese, or feta cheese
  • 2 avocados, sliced
  • 4 hard boiled eggs, sliced


  • 1/4 cup tahini
  • 1/4 cup lemon juice 
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • kosher salt and pepper

INSTRUCTIONS1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, olive oil, dill, paprika, lemon juice and zest, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the bacon around the chicken. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking until the chicken is cooked through and the bacon crisp. 3. Shred the chicken and crumble the bacon.4. In a large salad bowl, combine the greens, tomatoes, and sun-dried tomatoes. Top the salad with cheese, avocado, chicken, bacon, and eggs. Drizzle/toss with tahini ranch.5. To make the ranch. Combine all ingredients in bowl. Add 1/4 cup water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.This Recipe adapted from >>>> Click Here

sun-dried tomato chicken and avocado cobb salad with tahini ranch
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