Cobb Salad

Step 1

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!)

Step 2

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.

Step 3

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.

Step 4

Meanwhile, wash & chop the lettuce.

Step 5

Cut the avocado in half. Remove the pit & slice the avocado.

Step 6

Carefully slice the chicken.

Step 7

Peel the hard boiled eggs. Slice in half.

Step 8

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.

Step 9

Season the salad with salt & pepper. Dress with extra virgin olive oil & red wine vinegar to taste. Enjoy!