Chopped Cobb Salad (No Cheese!!)

READY IN: 15mins
SERVES: 4
YIELD: 4 salads
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
  • In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
  • Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
  • Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
  • Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
  • Halve chicken breasts and chop the meat.
  • To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato and chopped red onion on top of either 4 individual portions of dressed romaine or 1 large serving platter.
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