Cobb Salad

Ingredients

• Olive oil

  2 tbsp or 27g

• Chicken breast

  raw, skinless

  18 oz or 510g

• Egg

  whole

  3 extra large or 168g

• Turkey bacon

  cooked

  6 oz or 168g

• Iceberg lettuce

  raw

  1 head, medium or 539g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Blue cheese

  ¾ cup, crumbled, not packed or 101g

• Avocado

  raw

  1 fruit or 201g

• Scallions

  tops only

  3 stalk or 36g

• Ranch dressing

  reduced fat

  1 serving (2 tbsp) or 30g

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.