Blackened shrimp and chicken cobb salad
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
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp lemon juice
1 tbsp Dijon Mustard
1/2 tsp salt
2 tsp Worcestershire sauce (optional)
1 clove of garlic, finely minced
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