Cobb Salad

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Paleo Cook for One Entree Salad Homestyle Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dijon Mustard, Romaine, Ripe Avocados, Roma Tomatoes, Sea Salt, Ground Black Pepper

Ingredients

8 eggs

½ pound bacon

3 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil ⚠

1 teaspoon Dijon mustard ⚠

1 head romaine ⚠

1 pound cooked chicken

2 ripe avocados ⚠

2 Roma tomatoes ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Boil enough water to cover your eggs in a pot.

2. Once your water is boiling, use a spoon to gently drop in eggs so that they do not crack. Boil for 10 minutes, then drain the hot water from your pot.

3. Place the pot of eggs in the sink add a scoop of ice and cold water and allow them to sit for 2 minutes. Peel and set aside.

4. Cook the bacon in a pan until crispy. Transfer with tongs to a paper towel to drain. When cool, crumble the bacon.

5. While the bacon is cooking, whisk together the vinegar, olive oil, and mustard in a small bowl.

6. Wash and shred the lettuce. Shred the chicken finely. Peel and slice the avocado and hard-boiled eggs. Dice the tomatoes.

7. Toss the lettuce with the dressing and place on a large platter.

8. Arrange the remaining ingredients atop the dressed lettuce, season with salt and pepper, and serve.