Grilled Chicken Cobb Salad with Caramelized Mushrooms

Ingredients

• 6.0 oz oyster mushroom
• 1.0 piece romaine heart
• 0.5 pint grape tomato
• 0.5 bunch chive
• 1.0 piece lemon
• 12.0 oz boneless chicken breast
• 2.0 piece avocado
• 0.25 cup greek yogurt
• 1.0 tbsp mayonnaise
• 1.0 oz blue cheese
• 1.5 tbsp canola oil
• 0.5 tbsp olive oil
• 1.0 tsp sea salt (divided)
• 0.25 tsp pepper
• 2.0 piece bacon (cooked, crumbled)

Instructions

1. Preheat oven to 425°F. Clean and slice mushrooms, rinse and thinly slice lettuce, rinse tomatoes, and halve them. Rinse and finely slice chives. Halve lemon.
2. In a large bowl, whisk together spice mix, 1 tablespoon canola oil, and 1 teaspoon salt. Add mushrooms, coat them, and spread on a baking sheet in a single layer. Roast for about 15 minutes until caramelized.
3. While roasting, rub chicken with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Grill on medium-high heat until cooked through, about 4 minutes per side. Rest for 5 minutes.
4. In a large bowl, whisk yogurt, mayonnaise, chives, lemon juice, 1/4 teaspoon salt, and pepper to make the ranch dressing. Use half for dressing salad, reserve the rest.
5. Slice grilled chicken into thin strips. Halve, pit, and cube avocado.
6. Combine lettuce, tomatoes, and mushrooms in a large bowl. Top with sliced chicken, avocado, bacon, and blue cheese. Drizzle reserved ranch dressing and enjoy.