Cobb Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 30 minutes

*Time Includes Chopping

Ingredients:

• 4 Cups Romaine Lettuce

• 1 Cup Cherry Tomatoes

• 1 Avocado

• 2 Chicken Breasts

• 8 Slices of Bacon

• 4 Hard Boiled Eggs

• ¼ Cup Chives, Chopped

• Dressing:

  • ¼ Cup Olive Oil,

  • ½ White Wine Vinegar

  • 2 TBSP Dijon Mustard

  • 2 tsp Honey

  • 1 tsp Oregano

  • Salt and Pepper To Taste

How To:

1. Preheat the oven to 350 degrees.

2. Season the chicken breast with salt, pepper, and spices of choice.

3. Bake the chicken at 350 for about 30 minutes or until cooked through, flipped about half way through.

4. Cook bacon until crispy

   • Pan Fry: Lay bacon on a pan and cook over low to medium heat for about 10 minutes or until cooked as desired

   • Bake: Place a layer of tin foil on a baking sheet and curl up all sides, then lay bacon and bake at 350 for about 10-15 minutes or until cooked as desired

5. Boil eggs by placing them in a pot with water at least 1 inch higher than the eggs. Bring to a boil, then turn off the heat and let it sit for 12 minutes. Allow to cool.

6. Chop the romaine, cut the cherry tomatoes in halves or quarters, slice the avocado, and chop up the chives.

7. When chicken is finished cooking and cooling, chop into bite sized pieces.

8. Combine everything in a bowl.

9. Mix together dressing ingredients and pour over salad. Enjoy!

Notes:

• Make vegan and vegetarian by omitting egg and bacon, and replacing the chicken with roasted chickpeas.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)