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Cobb Salad

Ingredients

  • 1 boneless skinless chicken breast, cubed
  • 1 tablespoon extra virgin olive oil
  • 3 slices bacon, cooked and crumbled
  • 5 ounces mixed greens
  • 2 cups cherry tomatoes, halved
  • 2 eggs, hard boiled, peeled and chopped
  • 1 avocado, peeled and diced
  • 1/4 cup feta cheese

Directions

Prep: 1. Place eggs in a saucepan (with a lid), cover with one inch of water and bring to a boil. Once water boils, cover pan, remove from heat and let sit for 12 minutes. 2. Meanwhile, cut chicken into bite sized pieces. 3. Cut tomatoes in half. Crumble/slice feta Make: 1. Heat a large skillet over medium-high heat. 2. Add the strips of bacon and cook, flipping often, until crispy, 4-6 minutes. Remove from pan to a paper towel covered plate. (Once cooled, crumble.) 3. Pour away all but 1 tablespoon of bacon grease and return pan to medium heat. 4. Add the chicken to the pan, and cook until done, about 2-3 minutes, flipping once. Remove from pan. 5. Peel and chop eggs and avocado. 6. Place greens in a large bowl (or on individual plates) and top with chicken, crumbled bacon, tomatoes, eggs, avocado, and cheese. 7. Serve topped with Green Goddess Dressing.

Notes

This is also great with blue cheese instead of feta and is a great place to use up leftover cooked chicken!

Goes great with these recipes

Basil Flatbread
Cheddar Dill Scones
Simple Green Goddess Dressing
Gluten Free Baguette
"Homemade" Focaccia
Gluten Free Rolls
Dinner Rolls
Baguette

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