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Tank House Recipe

Name: Tubby's Tank House Thunderbolts Tank House Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups Romaine lettuce, washed and chopped; 1 cups Grape or cherry tomatoes, halved; 1 each Avocado, peeled, pitted and sliced; 3 oz Mixed shredded cheese (cheddar/Monterey Jack); 8 oz Boneless skinless chicken breast (about 6–8 oz each); 8 oz Shrimp, raw, peeled and deveined (if using shrimp instead of chicken); 1 tbs Olive oil (for cooking protein); 0.5 tsp Kosher salt; 0.25 tsp Black pepper, freshly ground; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 2 each Large eggs (for hard-boiling); 3 slices Bacon strips; 3 tbs Choice of dressing (Ranch, Balsamic Vinaigrette, or Caesar); 0.5 tsp Fresh lemon juice (optional, to finish); 0 to taste Freshly ground black pepper (optional, to taste); 0 to taste Flaky sea salt (optional, to taste)

Inspired by Tubby's Tank House Thunderbolt

Time35m

Serves2

Chicken or shrimp over fresh romaine, with crispy bacon, hard-boiled eggs, tomatoes, avocado, and mixed cheese. Choice of dressing.

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Ingredients

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Salad Base

6 cups Romaine lettuce, washed and chopped

1 cups Grape or cherry tomatoes, halved

1 each Avocado, peeled, pitted and sliced

3 oz Mixed shredded cheese (cheddar/Monterey Jack)

Protein - choose chicken or shrimp

8 oz Boneless skinless chicken breast (about 6–8 oz each)

8 oz Shrimp, raw, peeled and deveined (if using shrimp instead of chicken)

1 tbs Olive oil (for cooking protein)

1/2 tsp Kosher salt

1/4 tsp Black pepper, freshly ground

1/4 tsp Watkins garlic powder

1/4 tsp Smoked paprika

Eggs & Bacon

2 each Large eggs (for hard-boiling)

3 slices Bacon strips

Dressing & Finish

3 tbs Choice of dressing (Ranch, Balsamic Vinaigrette, or Caesar)

1/2 tsp Fresh lemon juice (optional, to finish)

0 to taste Freshly ground black pepper (optional, to taste)

0 to taste Flaky sea salt (optional, to taste)

Method

Salad Base

Wash the romaine well, spin or pat dry, then chop into bite-size pieces. Place 6 cups of chopped romaine in a large serving bowl or divide between two plates.

Halve 1 cup of grape or cherry tomatoes and scatter over the romaine.

Slice 1 avocado and arrange the slices on top of the salad.

Sprinkle 3 oz shredded mixed cheese evenly over the salad.

Protein - choose chicken or shrimp

Prepare protein

Decide whether you want chicken or shrimp. Use either the chicken breast (8 oz) or the shrimp (8 oz).

Season

Pat the chicken or shrimp dry with paper towels. In a small bowl, mix 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp smoked paprika. Rub or sprinkle the seasoning evenly over the chicken or shrimp.

Cook chicken

If using chicken: heat 1 tbs olive oil in a skillet over medium-high heat. When hot, add the chicken breast and cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

Cook shrimp

If using shrimp: heat 1 tbs olive oil in a skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side until pink and opaque. Do not overcook. Remove from heat.

Eggs & Bacon

Hard-boil eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook 9 minutes for fully set yolks. Remove from heat, drain, and transfer eggs to an ice bath for 5 minutes. Peel and quarter or slice the eggs.

Cook bacon

In a skillet over medium heat, cook 3 bacon slices until crisp, 6–8 minutes, flipping as needed. Transfer to a paper towel-lined plate to drain, then chop or crumble.

Assembly & Dressing

Top the assembled romaine, tomatoes, avocado, and cheese with the sliced chicken or cooked shrimp.

Arrange the quartered hard-boiled eggs and crumbled bacon on top of the salad.

Drizzle 3 tbs of your chosen dressing evenly over the salad (about 1.5 tbs per serving if making two servings), or serve dressing on the side. If desired, finish with 1/2 tsp fresh lemon juice, and season lightly with flaky sea salt and freshly ground black pepper to taste.

Toss gently at the table or serve open-faced so guests can get a little of each component with each forkful.