Tree Nut Free Cobb Salad with Herb Vinaigrette

Total time40 min

Prep time20 min

Cook time20 min

Tree Nut Free Cobb Salad with Herb Vinaigrette

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
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 dried thyme
¼ tsp salt

For the salad

4 large eggs
6 oz turkey bacon
2 romaine lettuce hearts, chopped
1 large avocado, pitted and diced
1 english cucumber, diced
4 oz crumbled feta cheese

For the dressing

3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp honey
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp salt

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
Pat the chicken breasts dry and rub with 1 tbsp olive oil, dried thyme, and 1/4 tsp salt. Heat a large skillet over medium heat until hot. Add the chicken and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.

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