Green Goddess Summer Cobb Salad

• Gluten free

• Meat

  • 2 Chicken breasts, cooked

• Produce

  • 1 Avocado
  • 1/2 cup Basil, fresh
  • 1 cup Cherry tomatoes
  • 1 Cucumber
  • 1 clove Garlic
  • 4 cups Romaine lettuce
  • 2 ears Sweet corn

• Refrigerated

  • 2 Eggs, hard

• Condiments

  • 1 tbsp Agave syrup
  • 1/4 cup Lime juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 4 cups romaine lettuce
• 2 hard-boiled eggs
• 2 cooked chicken breasts
• 1 cup cherry tomatoes
• 1 cucumber
• 2 ears sweet corn
• 1 avocado
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh basil
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 tablespoon agave syrup
• Salt and pepper to taste
• 1 clove garlic
• 4 cups chopped romaine lettuce
• 2 cooked chicken breasts, cubed
• 2 hard-boiled eggs, chopped
• 1 cup cherry tomatoes
• 1 medium cucumber, thinly sliced
• 2 ears cooked sweet corn, corn taken off the cob
• 1 avocado, pitted and diced
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh basil leaves
• 1/4 cup lime juice
• 1 clove garlic, minced
• 1 tablespoon agave syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Directions

• Make the salad: In a large salad bowl, combine all salad ingredients. Set aside.
• Make the dressing: Combine basil, lime juice, garlic, and agave in a food processor. Pulse several times while drizzling olive oil through the top. Pulse until dressing is smooth. Season dressing with salt and pepper to taste.
• When ready to serve, drizzle dressing over salad and toss to combine. Serve salad immediately. Enjoy!

Nutrition