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The recipe calls for Italian-style crushed red pepper, but I've made it using a number of other forms of heat when I couldn't find crushed red pepper in the mess of my spice pantry
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Green Goddess Chicken Cobb Salad Ingredients Chicken 1- 1 lb boneless chicken breasts 2 Tablespoons red wine vinegar or lemon juice Tablespoon olive oil teaspoon garlic powder teaspoon dried thyme teaspoon dried oregano teaspoon salt teaspoon pepper Salad 4 cups romaine lettuce, chopped 4 cups mixed greens, chopped 4 slices cooked bacon or turkey bacon 4 hard boiled eggs, sliced 1 cup grape or cherry tomatoes, halved cup pickled red onions or fresh red onions, sliced 1 avocado, sliced Green Goddess Dressing cup fresh basil leaves, finely chopped (lightly packed) cup plain full-fat Greek yogurt 2 Tablespoons white wine vinegar 1 Tablespoon avocado oil mayo 1 Tablespoon diced shallot 1 Tablespoon basil pesto 2 teaspoons maple syrup or honey 1 teaspoon dijon mustard teaspoon sea salt, plus more to taste teaspoon black pepper Instructions Marinate chicken: Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined
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