High Fructose Corn Syrup Free Chicken Cobb Salad Bowl
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Learn more āIngredients
4 servings
For the salad
- 4 strips bacon
- 1 Ā½ lb boneless, skinless chicken breasts (2 large)
- 1 tbsp olive oil
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 4 large eggs
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 2 avocados, pitted, peeled, and sliced
- 1 english cucumber, sliced into half-moons
- 3 oz blue cheese, crumbled (about Ā¾ cup)
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- Ā¼ tsp kosher salt
- Ā¼ tsp black pepper
- 6 tbsp extra-virgin olive oil
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8ā10 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough pieces. Pour off all but 1 tbsp of the bacon fat from the skillet.
- 2
Pat the chicken breasts dry and season all over with the 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat the 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6ā7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5ā7 minutes, until an instant-read thermometer inserted into the thickest part reads 165Ā°F (74Ā°C). Transfer to a cutting board and rest for 5 minutes, then slice crosswise.
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