Chicken Cobb Salad with Chipotle Ranch & Grilled Pineapple

irenamacri.com

Jess

SCALE 1x 2x 3x

4 eggs (for boiling)

2 x chicken breasts (about 300 g / 10 oz each)

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon paprika powder

1 teaspoon cumin powder

3 bacon rashers (about 150 g / 5 oz)

½ pineapple, peeled, cut into quarters and sliced

½ cup cherry tomatoes, halved

½ red capsicum/bell pepper, sliced

1 avocado, diced

¼ red onion diced

1 head of cos lettuce, roughly chopped

subheading: For the chipotle ranch dressing:

3 tablespoons mayonnaise

2 teaspoons pureed/chopped chipotle peppers from a can (see notes or use 1 teaspoon of smoked paprika)

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons almond milk or water

1 tablespoon lemon juice

¼ teaspoon salt

Directions at irenamacri.com

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