I honestly could eat this for dinner every night. I’m a big, big salad lover. I probably eat five salads a week but I rarely post “recipes” because I so often make them with whatever I have around the house! I’m trying to change that. This is a winning combination that I made for dinner at the lake house with my mom one night. It’s a little bit Cobb, a little bit Nicoise, and a whole lot of delicious.
I used my delicious homegrown Cherokee Purple Tomatoes in this salad. Could they be any more gorgeous?! We planned the whole salad around the tomatoes. They’re that good! Make this in the summertime when you can get (or grow!) really great tomatoes.
We also used my simple Herbed French Potato Salad recipe in this salad. With basil, lemon juice, and olives, this is a very easy side dish. A scoop of this in a green salad will make for quite a hearty salad!
I also used my Perfect Grilled Chicken (which is how I grill chicken 90% of the time) recipe. I actually grilled the chicken on the charcoal grill the night before when I grilled steaks. All we had to do was slice up the chicken for dinner. So easy! We also hard-boiled eggs that morning. You can get my mom’s fool-proof method below.
- Snip bacon into lardons and fry over medium heat until crispy. Remove with a slotted spoon onto a paper towel.
- Toss greens with dressing of your choice (ranch or bleu cheese for more of a countryside feel or Greek or balsamic if you prefer).
- Top greens with grilled chicken breast, crispy bacon, hard-boiled eggs, tomato slices, cheddar cheese, and leftover potato salad.
- Chop almonds and basil and sprinkle over the salad.
- Carefully set eggs in a saucepan and cover with cold water. Place pan on stove and bring to a boil. When water begins to boil, cover pan with lid and remove from heat. Set a timer for 22 minutes.
- Prepare ice bath by filling a medium sized bowl with ice and water. Right when the timer goes off, remove eggs from saucepan with a slotted spoon and plunge into ice bath. Let sit in ice bath for about fifteen minutes, then remove and refrigerate or turn into deviled eggs!
Perfect Grilled Chicken
Boneless skinless chicken breast
Dried oregano or thyme
- Preheat a charcoal or gas grill to about 350-375 degrees. Take your chicken out of the fridge about twenty minutes before you want to grill. You never want to cook meat straight from the fridge!
- Rinse the chicken breasts and pat dry with a paper towel. Set your palm on each chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
- Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper.
- Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
- Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.
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