Chicken Cobb Salad
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 cups rotisserie chicken
1 cup cherry tomatoes (halved)
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 avocado (chopped)
3 stalks of green onions (chopped)
1/4 cup extra virgin olive oil
1/8 tsp ground black pepper
5 slices bacon
4 cups romaine lettuce (chopped)
1 garlic clove (minced)
In a saucepan, add eggs and cover them with 1inch of water.
Cover the pan with a lid and bring the water to a boil.
Once boiling, set a timer for 7 minutes.
After 7 minutes, turn heat off and remove from heat.
Place eggs in another bowl of cold water.
After a few minutes, start to peel each egg and chop up.
In a skillet, cook bacon over medium to high heat until crispy.
Once crispy, remove from heat and place on a paper towel off to the side.
In a large bowl, place lettuce at the bottom.
Add chicken, eggs, bacon, tomatoes, avocado, and green onions on top of lettuce.
In a smaller bowl, add and mix together olive oil, apple cider vinegar, mustard, black pepper, and garlic.
Add dressing on top of all ingredients in larger bowl and toss.
Evenly divide recipe into 6 servings to come as close as possible to the given macros.