Sweet Potato, Kale, and Crispy Chicken Breakfast Bowls

Green Goddess Chicken Cobb Salad

Green Goddess Chicken Cobb Salad
Pickled Onions
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/2 teaspoon Kosher salt
Pickled Onions
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/2 teaspoon Kosher salt

Makes 4 servings.

Ingredients

  • 4 CHEF’S CRAFT® Flame Grilled Chicken Breast Fillets, cooked according to package directions and sliced
  • Cherry tomatoes, sliced in half
  • Hard boiled eggs, sliced in half
  • Cooked bacon, chopped
  • Avocado, chopped
  • Pickled onions (recipe below)
  • Green Goddess dressing (recipe below)
Green Goddess Dressing
  • 1/2 cup mayo
  • 1/2 cup grapeseed oil (or other neutral flavored oil)
  • 1 cup parsley, roughly chopped
  • 1 cup arugula
  • 3 tablespoons chopped fresh chives
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 teaspoon champagne or white wine vinegar
  • Kosher salt
  • Freshly ground black pepper
Pickled Onions
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/2 teaspoon Kosher salt
Pickled Onions
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 1/2 teaspoon Kosher salt

Directions

  1. For best results, prepare pickled onions the day before you plan to serve this salad.

  2. For pickled onions, whisk vinegar, water, sugar, and salt in a medium bowl until sugar and salt are fully dissolved.

  3. Submerge onions in the vinegar mixture and let sit at room temperature for at least 1 hour.

  4. Preferably, cover bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

  5. Dressing can be made up to three days ahead, you may just need to stir before serving if dressing separates.

  6. Combine mayo, oil, parsley, arugula, chives, garlic, half of the lemon juice, and vinegar in a food processor until smooth.

  7. Season with Kosher salt and pepper. Taste, and add the other half of the lemon juice if desired.

  8. Combine salad items and pickled onions in a large bowl.

  9. Add dressing and toss.

  10. Place on a large serving platter or individual bowls to serve immediately.

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