Gut Friendly California Cobb Salad

Total time40 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp smoked paprika
salt and pepper, to taste

For the salad

4 large eggs
1 large head romaine lettuce, chopped (about 6 cups)
2 cups mixed greens
2 ripe avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
½ cup fresh blueberries
¼ cup dry-roasted walnuts, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp raw honey
½ tsp dried oregano
salt and pepper, to taste

Instructions

1
Pat the chicken breasts dry, then rub all over with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
2
Heat a grill pan or large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, then flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise into strips.

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