Cobb Salad with Lemon Pepper Chicken
We took our new Farmer Focus lemon pepper chicken breast and Cindy's ranch dressing and created a beautiful cobb salad! You could switch out ingredients or dressing choice to make this salad your own.
Prep time: 10 minutes
Cook time: 20 minutes
Calories per serving: 483
- Bring a large pot of water to a boil. Add the eggs and boil, uncovered, for 15 minutes. Once the eggs are done, place them in an ice bath for 5 minutes to cool down. Peel the eggs and slice them.
- Heat a bit of oil on a large saute pan over medium-high heat. Add the chicken and cook for 7 minutes. Flip and cook for an additional 7 minutes. If desired, you can add a splash of white wine or water then cover the pan and cook a few minutes longer. Cook the chicken until it is browned and crispy and reaches an internal temperature of 165 degrees F. When the chicken is cooked, cut it into strips.
- Chop the romaine lettuce, cut the cherry tomatoes in half, and slice the avocado.
- Divide ingredients among 2 bowls or plates: build your base of romaine lettuce, then add tomatoes, hardboiled egg, bleu cheese, chicken breast, and sliced avocado. Serve with ranch dressing.