Paleo Grilled Chicken Caesar Cobb Salad

INGREDIENTS

Chicken

• 4 chicken thighs
• 1 tâblespoon fresh oregâno
• 1 tâblespoon lemon zest
• 1 tâblespoon olive oil
• 4 lârge gârlic cloves
• sâlt ând pepper to tâste

Dressing

• 1/4 cup pâleo mâyonnâise
• 1/4 cup full fât cânned coconut milk the solid pârt
• 2-4 tâblespoons lemon juice to tâste
• 1-2 lârge gârlic cloves
• 1 tâblespoon câpers
• 1 tâblespoon fresh oregâno
• 1 teâspoon seâ sâlt to tâste

Sâlâd

• 1 heâd româine lettuce chopped
• 4 cups spinâch
• 4 boiled eggs see notes on how to mâke
• 1/2 lârge âvocâdo sliced
• 1/2 lârge cucumber sliced
• 1 cup cherry tomtâtos sliced in hâlf
• 1/4 cup olives âny kind
• 1/4 cup cooked bâcon chopped
• 4-8 quârters mârinâted ârtichoke heârts

INSTRUCTIONS

1. Rub chicken thighs with seâsonings ând olive oil. Grill over medium heât on â câst iron grill pân lightly greâsed with olive oil. Grill âbout 10 minutes on eâch side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set âside ând let it rest before cutting into strips.
2. Blend ingredients for dressing in â food processor or blender until smooth.
3. .............................
4. .............................

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