Spring Chicken Cobb Salad

• 1 large sweet onion
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5-oz.) package arugula, thoroughly washed
• 2 cups chopped or shredded roasted chicken
• 2 avocados, sliced
• 1 cup drained and chopped jarred roasted red bell peppers
• 4 fully cooked bacon slices, chopped
• 4 ounces crumbled goat cheese

1. Cut onion into 1/4-inch-thick slices. Brush with olive oil, and sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook onion slices 4 to 5 minutes on each side or until lightly charred and tender.
2. Arrange arugula on a serving platter; top with onions, chicken, and next 4 ingredients. Drizzle with Yogurt-Basil Vinaigrette.
3. Try This Twist!
4. Salmon Cobb Salad: Omit chicken. Season 4 (4-oz.) salmon fillets with 3/4 tsp. salt and 1/4 tsp. pepper. Cook salmon, covered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 8 to 10 minutes on each side or until done. Proceed with recipe as directed.

sweet onion, olive oil, salt, pepper, arugula, chicken, avocados, red bell peppers, fully cooked bacon, goat cheese

Taken from www.myrecipes.com/recipe/spring-chicken-cobb-salad (may not work)