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.

1. Snip bacon into lardons and fry over medium heat until crispy. Remove with a slotted spoon onto a paper towel.
2. Toss greens with dressing of your choice (ranch or bleu cheese for more of a countryside feel or Greek or balsamic if you prefer).
3. Top greens with grilled chicken breast, crispy bacon, hard-boiled eggs, tomato slices, cheddar cheese, and leftover potato salad.
4. Chop almonds and basil and sprinkle over the salad.

How to Hard Boil Eggs
6 large eggs (at least a week old!)
Water
Ice

1. 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.
2. 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
Paprika
Onion powder
Garlic powder
Dried oregano or thyme
Sea salt
Black pepper
Olive oil

1. 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!
2. 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.
3. Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper.
4. Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
5. 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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Xoxo,

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