Cobb Salad
With bacon, hard boiled eggs, chicken, avocados and tons of veggies, everyone will love this salad!
Servings: 2
Ingredients
- 1 boneless skinless chicken breast
- 1 tablespoon extra virgin olive oil
- a big pinch of garlic salt, onion salt, paprika and cumin (for seasoning the chicken)
- 4 strips of thick cut bacon
- 1 small head of romaine or leafy green lettuce, chopped
- 4 eggs, hard boiled, peeled, quartered
- 1/2 english cucumber, chopped
- 4 ounces of cherry tomatoes, halved
- 1/4 of red onion, diced
- 1/2 of an avocado, diced
- 1/2 cup of sharp cheddar cheese, shredded or crumbled
- 1/4 cup of citrus dill dressing
Instructions
- Preheat the oven to 400 degrees
- Place 4 slices of bacon on a baking sheet
- Bake the bacon in a 400 degree oven for 15-20 minutes or until it is crispy
- Transfer the crisp bacon onto a paper towel lined plate to cool and set aside
- While the bacon is cooking, season 1 boneless skinless chicken breast with a bit of garlic powder, onion powder, cumin and paprika
- Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
- Brown the chicken on both sides and once the internal temperature reaches 165 degrees transfer it to a cutting board to rest
- Place 4 eggs into a deep saucepan and cover with enough water to fully submerge them
- Place over high heat and bring to a rolling boil. Once the water is boiling, cover the pan and turn off the heat
- Allow the pan to sit on the burner (turned off) for 10 minutes
- Transfer the eggs into an ice bath and set aside for 10 minutes to chill
- Peel and rinse the eggs and cut them into quarters
- Chop 1 small head of romaine or leafy green lettuce into bite sized pieces and place into the bottom of your salad bowls
- Add chopped cucumber, cherry tomatoes and red onion
- Dice 1/2 of an avocado and add this to the salad
- Dice up the bacon and chicken and divide between salads
- Add shredded cheddar cheese
- Add 2 tablespoons of citrus dill dressing and toss to combine
- Enjoy!