Emulsifier Free Cobb Salad

Total time35 min

Prep time20 min

Cook time15 min

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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 garlic powder
½ tsp onion powder
salt and pepper, to taste

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp worcestershire sauce
½ tsp sugar
½ cup olive oil
salt and pepper, to taste

For the salad

2 heads romaine lettuce, chopped
6 strips bacon, cooked and crumbled
2 medium tomatoes, diced
2 ripe avocados, diced
4 oz blue cheese, crumbled
3 green onions, thinly sliced

Instructions

1
Pat the chicken breasts dry and rub all over with the olive oil, garlic powder, onion powder, salt, and pepper.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–7 minutes per side, until the exterior is deep golden and 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 slice or dice into bite-sized pieces.

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