Strawberry, Peach, Edamame and Snap Pea Chicken Cobb
With tons of color from fruits and vegetables, this salad rich in vitamins, minerals, fiber, healthy fats and proteins will energize your taste buds and body.
2 T balsamic vinegar
2 T olive oil
1 T plain Greek yogurt
1 T honey
1 large head romaine or butter lettuce, torn
1 cup strawberries, sliced
1 large peach, thinly sliced
1 cup shelled edamame
1 cup snap peas, sliced in half on the vertical
1/3 cup Gorgonzola cheese
1 large avocado, sliced
2 hard-boiled eggs, halved
2 6–8-ounce boneless, skinless chicken breasts
1 T olive oil
Salt and pepper
Heat grill to medium-high. Season the chicken with salt and pepper, rub with the 1 tablespoon olive oil, grill for 8–10 minutes per side, and let rest while finishing the salad. In a small bowl whisk together the balsamic vinegar, olive oil, yogurt, honey and a sprinkle of salt and pepper. Place the lettuce on a large serving platter. Arrange the strawberries and peach slices, edamame, snap peas, Gorgonzola, avocado and hard-boiled eggs on top of the lettuce. Serve dressing on the side for drizzling. Slice the chicken on a diagonal and serve with the salad.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJé Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.