Grilled Chicken Cobb Salad
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat a grill pan or nonstick skillet over medium high heat
2
Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper
3
Wash hands
4
Grill or pan-fry chicken 6 to 7 minutes on each side
5
Remove from heat and let rest 5 minutes
6
In a small pot, cover eggs with cold water
7
Place over high heat and bring water to a boil
8
Once it comes to a boil, cover the pot and turn off the heat
9
Set a timer for 10 minutes
10
After the 10 minutes, cool eggs under cold running water
11
Peel and chop
12
Brown chopped bacon in a skillet over medium high heat
13
Drain bacon on paper towels
14
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl
15
Dress chopped lettuce with the juice of 1 1/2 lemons
16
Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce
17
Season greens with salt and pepper, to taste
18
Toss diced avocados with juice of remaining 1/2 lemon, to retard browning
19
Halve chicken breasts and chop the meat
20
To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter