“World’s Best Salad Ever” is a pretty bold statement. Packed with grilled chicken, cheese, and charred corn, it’s a flavor explosion.
The Perfect Anytime Meal
I get it, “it’s just a salad Lori, how amazing can it be?” Oh, my dear sweet person, this salad is next level. The star of the show? A cilantro lime vinaigrette that ties everything together. This salad is perfect for lunch or dinner.
LOL Seriously this salad hands down is my all-time FAVORITE salad ever in all of salad history. It has your meats, your cheese, your veggies, your bacon (like I’d have a salad titled “world’s best salad ever” and not have bacon in it.. puhlease!), and the most awesome dressing ever! No seriously… EVER.
Grab Your Ingredients
So I call this the “almost Cobb“, as honestly the only missing ingredient is tomatoes. You can add them but I’m weird when it comes to raw tomatoes.
- Protein – Grilled Chicken Breasts, Eggs, Bacon
- Veggies -Spring Mix, Cucumber, Corn, and Avocado
- Cheese – Feta for the win
- Vinaigrette – seriously this Cilantro Lime Vinaigrette makes the salad
Make the Cilantro Lime Vinaigrette
- In a bowl, add the ingredients except the oil, whisking to combine.
- While whisking slowly add in the oil to combine; set aside.
Assemble the Salad
- In a nonstick skillet, add your reserved bacon grease and add the corn kernels. You want to slightly char them.
- To each salad bowl, build your foundation. Add in the spring mix, followed by some of the cucumbers right down the middle (we’re going for a presentation here).
- On each side of the cucumber, the egg slices.
- Next to the egg, add the corn, and the chicken goes over the center.
- On the outside add the bacon and avocado cubes.
- Sprinkle over the feta, whisk the vinaigrette again, and drizzle on.
World’s Best Salad Ever
“World’s Best Salad Ever” – bold statement, but 100% true! Try it yourself and see why!
- Prep Time: 10 minutes
- Cook Time: 5
- Total Time: 15
- Yield: 4 salads
- Category: salad, lunch, meal prep
- Method: stove
- Cuisine: salad, lunch, meal prep
Ingredients
Salad
- 2 grilled chicken breasts, cut into chunks
- 8 cups Spring Mix greens
- 1 1/2 cups cubed cucumber
- 4 Hard Boiled Baked Eggs, sliced
- 4 slices thick-cut bacon cooked crispy and chopped, 1 tablespoon bacon grease reserved
- 1 whole avocado, pitted and cubed
- 2 cups fresh corn off of the cob
- 1 cup crumbled feta
Cilantro Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 4 tablespoon chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon white wine vinegar
- 1/4 cup honey
- 1/2 cup avocado oil (or extra virgin olive oil)
Instructions
Make the Vinaigrette
- In a bowl add the lime juice, cilantro, salt, pepper, vinegar, and honey, and whisk to combine.
- While whisking slowly add in the oil to combine; set aside.
Make the Salad
- In a nonstick skillet over medium heat add your bacon grease and heat until melted. Toss in your corn kernels and sauté for 3 minutes, stirring to prevent charring. Remove from the heat.
- In 4 large salad bowls add 2 cups of the spring mix each.
- Next down the middle of each bowl add 1/4 of the cucumber to each bowl.
- On each side of the cucumber add the egg slices, evenly dividing between the bowls.
- On the outside of that add the corn. Turn each bowl 90 degrees and add the chicken down the center followed by the bacon on each side and then the avocado cubes on each side of the bacon. Lastly, sprinkle over the crumbled feta. Whisk the vinaigrette again and ladle on.
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