Chicken Cobb Salad

This American green salad is served as a main dish and is easily customizable

4 Servings

35 minutes

Easy

Chicken, breasts, boneless and skinless	450 g / 1 lb	2 breasts
Salt	to taste	-
Black pepper, freshly ground	to taste	-
Neutral oil	15 g	15 mL / 1 tbsp
Eggs	180 g	4 large eggs
Bacon	225 g / ½ lb	-
Lettuce, torn (preferably romaine)	-	1 head
Tomatoes, plum, quartered	-	6 tomatoes
Cucumber, sliced	135 g	1 cup
Avocado, sliced	150 g	1 avocado

In a bowl, whisk together Dijon mustard, yellow onion, lemon juice, sugar, salt, and black pepper. Gradually whisk in olive oil until dressing is emulsified. Set aside.
Season chicken with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Cook chicken until seared on the first side, about 3 to 4 minutes, then flip. Cover with a lid to allow chicken to cook through, about another 8 minutes, or until it reaches an internal temperature of 75°C / 165°F. Remove from pan and let rest for 5 to 10 minutes.
Place eggs in the bottom of a saucepan. Fill pan with cold water, just enough to cover eggs. Bring water to a boil over high heat. Cover with a lid and remove from heat. Set a timer for 10 minutes (hard boiled).
Transfer eggs to a large bowl of ice water and let cool for 10 minutes.
Deshell eggs, rinse and pat dry. Cut eggs into quarters and set aside.
In a large frying pan, cook bacon over medium-low heat, flipping once, until bacon is evenly browned, about 10 minutes. Drain fat and set bacon aside.
Cut chicken into slices. Cut bacon into 2 ½ cm / 1” pieces.
Arrange lettuce on a large platter. On top of lettuce, place small piles of the chicken, eggs, bacon, tomatoes, cucumbers, and avocado. Drizzle with dressing.
Serve family style or divide evenly among four bowls.

NOTES

Radish makes a great addition
If you cannot romaine lettuce, use Bibb
Cook eggs to your preference. For runnier eggs, boil for approx. 8 minutes. For harder boiled, about 12 minutes