Rice Free Classic Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp kosher salt
¼ tsp black pepper

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp worcestershire sauce
½ tsp sugar
¼ tsp kosher salt
¼ tsp black pepper
½ cup olive oil
1 small garlic clove, minced

For the salad

6 slices thick-cut bacon
4 large eggs
2 romaine lettuce hearts, chopped (about 8 cups)
2 medium ripe tomatoes, seeded and diced
2 ripe avocados, pitted and diced
4 oz blue cheese, crumbled
3 green onions (scallions), thinly sliced

Instructions

1
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.
2
Flip the chicken and reduce the heat to medium. Continue cooking for 6–8 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then dice into 1/2-inch pieces.

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