Zucchini Noodle Cobb Salad
Prep Time 15 minutes mins
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot minced
- ¼ freshly chopped chives
- salt and pepper
- 2 medium zucchinis spiralized into thin noodles (or julienned)
- 4 ounces blue cheese crumbled or other – goat cheese or feta is nice, too!
- 2 cups cubed cooked chicken
- 1 cup halved cherry tomatoes
- 2 medium ripe avocadoes peeled pitted, thinly sliced
- 4 slices of bacon or more!
- 4 hard boiled eggs sliced into rounds or chopped (your preference)
In a large bowl, whisk together the oil, vinegar, mustard, honey, shallot, half of the chives, and season with salt and pepper. Add in the zucchini noodles and toss again. Set aside.
Place a large skillet over medium-high heat and add in the bacon. Cook until crisp and transfer to a paper towel lined plate, about 7 minutes.
Give the zucchini noodles and cheese a good toss and divide evenly among four bowls. Top with chicken, tomatoes, avocado, bacon (crumble or break up into pieces first), eggs, and cheese. Drizzle with any remaining dressing, extra freshly cracked black pepper, and garnish with remaining chives.