Cobb Salad

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  18 oz or 510g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 head, medium or 539g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Blue cheese

  ¾ cup, crumbled, not packed or 101g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Young green, tops only

  3 stalk or 36g

• Ranch dressing

  Salad dressing, reduced fat

  1 serving (2 tbsp) or 30g

• Turkey bacon, unprepared

  6 slice 12 oz pkg or 96g

Directions

1. Heat oil in a pan over medium-high heat. Add chicken to the pan and cook for 7-10 minutes per side or until cooked through and no longer pink. Let rest five minutes before chopping into bite sized pieces; set aside.
2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and it has reached desired crispiness. Drain, crumble and set aside.
4. Divide shredded lettuce among individual plates.
5. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in a row on top of the lettuce.
6. Drizzle with your favorite dressing and enjoy.