A savory, light Paleo Mediterranean Chicken Cobb salad with hardboiled eggs, artichokes, sun-dried tomatoes, and a generous drizzle of tahini!
We’re officially in the one-week zone of my trip to Hawaii!! I’m so stinkin excited. I need to get out of this crazy Arizona heat!! This New England girl was not made for 115 degrees. I belong on a ski hill in sub 0 conditions. While Hawaii may not be anything close to a ski hill, at least I wont be literally melting away. Because right now I absolutely am–so much so that I’m barely cooking any more. I am a disgrace to food bloggers everywhere. Although I suppose I’m barely a food blogger any more. I’m more of a casual writer/creative who occasionally cooks and tells people about it. Nothing crazy.
Although I have to tell you guys…. this salad is definitely one of my better creations. Most salads are either healthy and boring, or extravagant and barely a salad, but this one kind of walks the middle line. It’s loaded with really delicious stuff, but also really healthy and not any sort of calorie bomb. It’s almost making me want to call myself a food blogger. Almost.
I’m trying to plan out what I’m going to eat in Hawaii so that I don’t have to worry about it while I’m there, but I’m just not entirely loving the food options I’m finding. I think I’m going to end up cooking most of my food in our condo, and then just getting a bit of seafood while we’re out. Thoughts? I’d love to know if you’ve been to Maui and have any affordable Paleo restaurant suggestions!
Paleo Mediterranean Cobb Salad
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves fresh garlic minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp onion powder
- 2 hard boiled eggs
- 1 cup quartered artichoke hearts I use canned
- 1/4 cup sundried tomatoes
- 1 cucumber peeled into ribbons
- 4 cups fresh spinach
- 1/4 cup Fresh cilantro
- 2 tablespoons fresh squeeze lemon juice 2 tablespoons tahini
- Salt and pepper
Preheat oven to 425 Place chicken and all marinade ingredients in a bowl, coating the chicken well. Place the chicken on a baking sheet and bake for 20 minutes, or until cooked throughout.
Place all salad ingredients on top of the spinach, and then top with sliced chicken. Drizzle with lemon and tahini and sprinkle with salt and pepper. Serve and enjoy!