Spring Chicken Cobb Salad

Ingredients

• 5 oz arugula washed
• 2  avocados sliced
• 4 servings yogurt-basil vinaigrette 
• 4 slices bacon fully cooked chopped
• 4 ounces goat cheese crumbled
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 2 cups roasted chicken shredded chopped
• 1 cup roasted bell peppers red jarred drained chopped
• 0.3 teaspoon salt 
• 1 large onion sweet

Equipment

• frying pan
• grill pan

Directions

1. Cut onion into 1/4-inch-thick slices.
2. Brush with olive oil, and sprinkle with salt and pepper.
3. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
4. Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients.
5. Drizzle with Yogurt-Basil Vinaigrette.
6. Try This Twist!
7. Salmon Cobb Salad: Omit chicken. Season 4 (4-oz.) salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done. Proceed with recipe as directed.