Stovetop, Pot (small), Frying pan, Knife
In a pot of salted, boiling water, add the eggs & cook undisturbed for 9 min. Remove eggs & set aside to cool. (Pro-tip: plunge the cooked eggs into ice water to stop the cooking!)
Heat a skillet over medium heat & add bacon. Cook until brown & crisp on both sides, about 5-7 min. Remove the bacon & set aside on a paper towel lined plate.
Pat the chicken dry with a paper towel. Season all over with salt & pepper. In the same pan with the remaining bacon fat, add chicken over medium heat. Sear the chicken for about 8 min on each side, or until fully cooked (internal temperature reaches 165°F). Remove & set aside.
Meanwhile, wash & chop the lettuce.
Cut the avocado in half. Remove the pit & slice the avocado.
Carefully slice the chicken.
Peel the hard boiled eggs. Slice in half.
Add lettuce to a serving bowl. Top with sliced chicken, crumbled blue cheese, cherry tomatoes, avocado & hard boiled egg. Crumble the cooled bacon over top.
Season the salad with salt & pepper. Dress with extra virgin olive oil & red wine vinegar to taste. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cobb Salad" contains 680 Energy, 55 g of Fat, 15 g of Carbohydrates, 32 g of Protein, 11 g of Fiber.