Cobb Salad

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• 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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Ranch dressing

  Salad dressing, commercial, regular

  2 tbsp or 30g

• Turkey bacon, unprepared

  6 slice 12 oz pkg or 96g

Directions

1. Heat olive oil in a pan over medium-high heat. Add chicken and cook for 7-10 minutes per side until fully cooked and no longer pink. Let rest for five minutes, then chop into bite-sized pieces.
2. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand in hot water for 10-12 minutes. Cool, peel, and chop.
3. Cook bacon in a large skillet over medium-high heat until browned and crispy. Drain, crumble, and set aside.
4. Divide shredded lettuce among plates.
5. Arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in rows on top of the lettuce.
6. Drizzle with ranch dressing and serve.