Prep: 30 mins Total: 30 mins Serves: 2 people

This isn’t your average Caesar salad. It’s a bold, flavor-packed twist on the classic—featuring sweet, smoky grilled corn and juicy lemon-garlic chicken that takes it to the next level. Quick to make, easy to love, and totally satisfying, this dish is destined to become your new summer go-to.

Why You’ll Love This Recipe

• Bold Flavors: The smoky sweetness of grilled corn paired with zesty lemon-garlic chicken adds an irresistible twist to the classic Caesar.
• Quick & Easy: Ready in just 30 minutes with simple steps—perfect for busy weeknights or laid-back summer dinners.
• Protein-Packed: With 40g of protein per serving, it’s a satisfying, energizing meal that’ll keep you full and fueled.

Ingredients

• 2 ears Corn on the Cob (husk removed)

• 10 ozs Chicken Breast (boneless, skinless)

• 2 Tbsp Lemon Juice

• 2 Tbsps Extra Virgin Olive Oil

• 1/2 tsp Garlic Powder

• Sea Salt & Black Pepper (to taste)

• 2 heads Romaine Hearts (chopped)

• 1/4 cup Caesar Dressing

• 1/4 cup Parmigiano Reggiano (shaved)

Directions

• Preheat the grill to medium heat. Place the corn on the grill and cook for 15 to 20 minutes.

• Meanwhile, combine the chicken with the lemon juice, oil, garlic powder, salt, and pepper in a bowl.

• Add the chicken to the grill and cook for 6 to 7 minutes per side or until cooked through. Let it rest for 5 minutes before slicing.

• Cut the kernels off the cob and add them to a large bowl. Add the grilled chicken, romaine, dressing, and cheese and toss to combine. Divide chicken salad evenly between plates and enjoy!

Nutritional Information

• Serving Size: 2 cups of salad, 1/2 cup of chicken

• Calories: 478

• Fat: 24g

• Saturated Fat: 6g

• Carbohydrate: 27g

• Fiber: 2g

• Sugar: 11g

• Sodium: 501mg

• Protein: 40g

Prep: 20 mins Total: 20 mins

This Spring Cobb Salad is a fresh, seasonal twist on a classic favorite—perfect for a light yet satisfying meal. Crisp Romaine forms the base, layered with vibrant spring vegetables like thinly sliced radishes and sweet snap peas for a burst of color and crunch. Protein-rich hard-boiled eggs and savory chopped bacon add heartiness, while a creamy Greek yogurt dill dressing ties it all together with a tangy, herbaceous flavor.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 20 minutes, it’s perfect for busy days or spontaneous meals.
• Seasonal & Bright: Showcases Spring produce like snap peas and radishes for a light, seasonal flavor.
• Make-Ahead Friendly: Stays fresh for up to three days—just add the dressing when you’re ready to enjoy.
  

Ingredients

• 4 Eggs

• 1/3 cup Plain Greek Yogurt

• 1 Tbsp Lemon Juice

• 2 Tbsps Fresh Dill (chopped)

• 2 Tbsps Water

• Sea Salt & Black Pepper (to taste)

• 5 leaves Romaine (chopped)

• 1/3 cup Radishes (thinly sliced)

• 1 cup Snap Peas (trimmed)

• 4 slices Bacon, Cooked (chopped)

Directions

• Place the eggs in a saucepan and cover with water. Cover and bring to a boil. Once boiling, turn off the heat and let it sit for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Quarter and set aside.

• Meanwhile, combine the yogurt, lemon juice, dill, water, salt, and pepper in a small bowl or jar. Whisk or shake the jar until well combined.

• In a large salad bowl, add the Romaine, radishes, peas, and cooked bacon. Add the dressing and toss to combine. Add the eggs and toss gently to incorporate. Divide evenly between plates and enjoy!

Nutritional Information

• Serving Size: 2 1/2 cups of salad, 2 eggs

• Calories: 294

• Fat: 18g

• Saturated Fat: 6g

• Carbohydrate: 10g

• Fiber: 3g

• Sugar: 4g

• Sodium: 537mg

• Protein: 24g