Fireman Bob's Zesty Blue Cheese Chicken Salad

Bob Cooney


I have to lose 107 pounds, I am only going to do it if I eat salads...

This is my version of a good Blue Cheese Chicken Salad...

Hope You all enjoy!!!

Dieting Fireman Bob :)

☆☆☆☆☆ 0 votes
10 Min
20 Min
Convection Oven


6 large
chicken breasts, cooked, and shredded
8 slice
bacon, oven baked, and crumbled
1 c
extra virgin olive oil, divided
2 Tbsp
fresh oregano, chopped
2 Tbsp
fresh parsley, chopped
2 Tbsp
fresh thyme, chopped
6 clove
garlic, minced
1 Tbsp
red pepper flakes, or to taste
course sea salt to taste
black pepper, freshly ground, to taste
2 large
limes, juiced, and the zest from both
3/4 c
capers, chopped
1 large
jar artichoke hearts, drained and chopped
6 c
baby spinach, washed, torn into bite size pieces
3/4 c
red onion, chopped
2 small
poblano peppers, seeded and diced small
1 lb
asparagus, cooked, trimmed, and cut 2" on the diagonal
2 c
plum tomatoes, seeded, diced small
2 c
blue cheese, crumbled


1Coat chicken breasts in extra virgin olive oil and season with course sea salt, pepper, oregano, parsley, lime zest, garlic and thyme on both sides.

Cook chicken in skillet over medium heat for 4-5 minutes a side, until chicken juices run clear and no longer pink in the middle, set aside and keep hot.
2Preheat oven to 425 degrees.
3Toss asparagus with extra virgin olive oil, garlic, salt, pepper, red pepper flakes then roast on a baking sheet for 10 minutes, set aside and keep hot.
4Combine and mix oil, lime juice, capers, artichoke, bacon, red onion, poblano pepper, in a large bowl.
5Place a handful of spinach on a plate and top with the roasted asparagus, and chicken

Sprinkle blue cheese and tomato on top.

Serve hot....
6ENJOY !!!

About this Recipe

Main Ingredient: Chicken
Regional Style: American