Cobb Salad w blue cheese dressing

Ingredients

• Chicken breast

  raw, skinless

  6 oz or 170g

• Egg

  whole

  1 extra large or 56g

• Blue cheese

  ³⁄₁₆ cup, crumbled, not packed or 27g

• Avocado

  raw

  ¼ fruit or 50g

• Scallions

  tops only

  1 stalk or 12g

• Fresh Selections 50/50 Blend

  Baby Spinach & Spring Mix - Kroger

  2 servings or 85g

• Lite Chunky Blue Cheese Dressing

  Marie's

  2 tablespoon or 28g

• Sunflower Seeds

  Roasted and Salted - Trader Joe's

  ⅛ cup or 12g

• Craisins Reduced Sugar Dried Cranberries 5 oz. Bag

  Ocean Spray

  ¼ serving or 10g

• Chopped Walnuts

  Fisher Chef's Naturals

  ¼ serving or 7g

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.