Teriyaki Cobb Salad

This is our personal twist on the cobb salad. We cook the chicken in teriyaki sauce for a surprisingly good flavor combination.

Step: 1

Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool.

Step: 2

Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes.

Step: 3

Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.

Per Serving: 561 calories; protein 33.8g; carbohydrates 26.7g; fat 37.6g; cholesterol 74.5mg; sodium 2007.5mg.

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