PALEO GRILLED CHICKEN CAESAR COBB SALAD

INGREDIENTS

Chicken

4 chicken thighs
1 tablespoon fresh oregano
1 tablespoon lemon zest
1 tablespoon olive oil
4 large garlic cloves
salt and pepper to taste

Dressing

1/4 cup paleo mayonnaise
1/4 cup full fat canned coconut milk the solid part
2-4 tablespoons lemon juice to taste
1-2 large garlic cloves
1 tablespoon capers
1 tablespoon fresh oregano
1 teaspoon

class="wpurp-recipe-ingredient-name" style="background: 0px 0px !important; border-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; color: inherit !important; display: inline-block !important; font-size: inherit !important; line-height: 22px !important; margin: 0px !important; max-width: none !important; padding: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">sea salt to taste

Salad

1 head romaine lettuce chopped
4 cups spinach
4 boiled eggs see notes on how to make
1/2 large avocado sliced
1/2 large cucumber sliced
1 cup cherry tomtatos sliced in half
1/4 cup olives any kind
1/4 cup cooked bacon chopped
4-8 quarters marinated artichoke hearts

INSTRUCTIONS

Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
Blend ingredients for dressing in a food processor or blender until smooth.
Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!

source:https://paleoglutenfree.com/recipes/paleo-grilled-chicken-caesar-cobb-salad/