2 Servings 30 min Cook
2 Extra large Egg
8 Strip Bacon
4 Breast, bone removed Chicken Breast
1 1/2 Tsp Salt
1 Tsp, ground Pepper
1 Shallot (medium) Shallots
1/4 Cup Vinegar
1 Tbsp Dijon Mustard
1/4 Cup Olive Oil
1/4 Tsp Salt
1/4 Tsp, ground Pepper
1 Head Lettuce
4 Oz Blue Cheese
1 Medium whole (2-3/5" dia) Tomatoes
1 Fruit, without skin and seed Avocados
Place eggs in a pan and cover with water.
Bring to a boil, cover, remove from heat, and let rest 10 minutes.
Drain, rinse, peel, and set aside.
Slice strips of bacon into 1-inch pieces.
Aggressively season chicken breast on both sides with salt and pepper.
Over medium-high heat, cook bacon until desired crispness.
Remove from the pan and strain over a paper towel.
Drain excess fat .
Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165 degrees F.
In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper.
Slowly drizzle in the olive oil until emulsified.
Chop romaine into bite size pieces and dice chicken into cubes.
In a serving bowl, add a bed of romaine lettuce.
In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
Drizzle the dressing over the top.
Recipe inspired by: https://www.
buzzfeed.
com/clairenolan/try-this-zesty-chicken-cobb-salad-for-lunch-next-week?b=1&utm_term=.
qqq6Yd1Y6#.
lkkkAZMAk
