Blackened shrimp and chicken cobb salad

Serves 4


1 lb large shrimp, peeled and deveined

2 chicken breasts, skin and bone removed, pounded to 1 inch thickness

½ lb bacon, chopped into 1/2 inch strips

2 heads romaine lettuce, chopped

2 cups of microgreens (any variety would be great with this salad!)

2 cups tomatoes, chopped

2 hard boiled eggs, chopped

1 avocado, peeled, pitted and diced

1/2 cup crumbled blue cheese

For blackened seasoning:

2 tsp paprika

1 tsp salt

½ tsp pepper

½  tsp cumin

½  tsp oregano

½ tsp thyme

½ tsp cayenne

½ tsp garlic powder

½ tsp onion powder

For dressing:

¼ cup extra virgin olive oil

¼ cup red wine vinegar

1 tbsp lemon juice

1 tbsp Dijon Mustard

1/2 tsp salt

1/2 pepper

2 tsp Worcestershire sauce (optional)

1 clove of garlic, finely minced

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Make the blackened rub by mixing together all the ingredients. Rub shrimp with 3 tsp of the seasoning mix and coat chicken breast with the rest.

In a hot skillet, add bacon and cook until crisp. Transfer bacon to a plate lined with towel paper to drain.

In the same skillet with bacon fat, add in chicken breast and cook over medium high heat for 3 minutes on each side, or until cooked through.

Remove chicken to the same plate with the bacon. Add shrimp in a single layer. Cook for 2 minutes each side or until shrimp turn opaque. Add shrimp to the plate with the chicken while you make the dressing.

To make the dressing, combine all the ingredients in a glass jar, tighten the lid on and shake until everything is well combined.

Divide lettuce, microgreens, tomatoes, avocado egg, bacon, cheese, chopped chicken breast and shrimp among 4 plates or bowls.  Drizzle on dressing and devour!

Recipe by Clare