SHUGA! Cobb Salad
  • ?1 heart of Romaine Lettuce
  • ?1 can of black beans
  • ?1 can of corn
  • ?1 chicken breast
  • ?1 cup of pecans
  • ?1 medium potato
  • ?1 tablespoon of herbs from Provence
  • ?2 tablespoon of Lil SHUGA!
  • ?Olive oil
  • ?Salt and pepper
  • Pomegranate or orange (optional) for a fruity twist
  1. Cut the lettuce into small pieces and make a bed of lettuce.
  2. Potatoes: Peel the sweet potatoes, put them on a plate adding olive oil, salt and herbs of Provence. Bake for 20 minutes at 400 degrees.
  3. Chicken: add salt and pepper and cook in olive oil and soy sauce to taste.
  4. Beans: Sauté in olive oil with a clove of garlic finely chopped and oregano.
  5. Pecans: add a tablespoon of butter in a skillet, when it melts add the pecans and Lil SHUGA! until they brown.
  6. Add each ingredient in rows and serve with olive oil on top.
Recipe by The SHUGA! Way at