Cobb Salad
Serves 2
1 tablespoon vegetable oil
2 chicken breasts (½ - ⅔ pounds)
Salt
Pepper
3½ tablespoons olive oil
1⅓ tablespoon balsamic vinegar
1 teaspoon mustard
2 medium romaine hearts, cut into thin strips
2 hardboiled eggs, cut first in half, lengthwise, and then further into quarters
½ avocado, sliced down the middle and then cut into thin slices
1 handful cherry tomatoes (~10-15 cherry tomatoes), cut into quarters
½ red onion, cut in half and then into thin slices
2 ounces (~55 grams) bacon bits (or 3½ ounces cooked, crumbled bacon)
3 ounces (80 grams) blue cheese, crumbled
½ ounces (~15 grams) chives, thinly sliced, for garnish
Heat a medium frying pan over medium heat. As the pan is getting hot, add the vegetable oil. Once hot, add the chicken and season the top side with salt and pepper. Fry the chicken until browned, about 4 minutes. Flip the chicken over, salt and pepper the top side, and fry the chicken for an additional 4 minutes, until the bottom has also browned and the chicken is fully cooked through.
Remove the chicken from the pan, let it cool for a few minutes, and then slice it into thin strips.
In a medium bowl, add the olive oil, balsamic vinegar, mustard, and salt and pepper, to taste. Whisk everything together until well blended.
To prepare the salad, add a bed of lettuce to each plate. Top with chicken stripes, a hardboiled egg, avocado, tomatoes, and red onions. Sprinkle bacon bits and blue cheese over top everything and garnish with chives. Finish off by drizzling the dressing over top.
Enjoy!