Cobb Salad (from chaos in the Kitchen)
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 15 min | Yield: 6 servings |
"This Cobb salad is a great, hearty meal to take to work when you make everything in advance. You simply throw it together and head out the door. For a weeknight meal, it is a little bit of prep work but you can prep through step 6 at any point and then refrigerate until ready to eat." (chaos in the kitchen)
Ingredients
- 1/2 lb PC Thick-Sliced Bacon
- 6 Large Egg
- 1 lb Boneless, Skinless Chicken Breast
- 1 cup Blue Cheese
- 1/2 medium Red Onion (whole)
- 2 Tomatoes
- 4 med Avocado
- 10 cups Organic Hearts Of Romaine Lettuce
Directions
Heat a grill pan or frying pan over medium heat. Add oil to coat the bottom.
Salt and pepper both sides of chicken breasts then grill or pan-fry until cooked through, about 10 minutes per side if thick.
Cook your chopped bacon over medium heat until well browned and crisp.
While chicken and bacon are cooking, add eggs and enough cold water to cover them in a medium pot. Bring to a rolling boil then cover and remove from heat. Let stand ten minutes, then rinse eggs under cold water.
Drain bacon, remove chicken to a cutting board to rest, and peel and slice hard boiled eggs.
Roughly chop chicken breast.
Arrange on top of each plate or bowl of lettuce a row each of chicken breast, bacon, eggs, blue cheese, tomato, avocado, and red onion. I served this with PC Blue label dressings on the side.
Serve!