Cobb Salad
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1 ½ lbs chicken breast -
1 tbsp olive oil
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¾ cup chicken broth
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Salt and pepper to taste
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6 strips of bacon, chopped
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4 eggs
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10 cups romaine lettuce, chopped
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1 cup shredded carrots
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1 cup thinly sliced cucumber
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1 cup halved cherry tomatoes
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Health Nut Ranch Dressing
Cobb Salad
Ingredients
Directions
- To make the chicken, heat 1 tbsp olive oil in a skillet. Season chicken with salt and pepper. Sear the chicken on one side for about 5 minutes, then flip and add in the chicken broth. Cover the pan with a lid and let cook for about 8-10 minutes, until the chicken reaches an internal temperature of 165˚F.
- If the pan starts to dry out, add more chicken broth or water as needed.
- Once the chicken is cooked through, remove from the pan and shred with two forks.
- To make the eggs, place the eggs in a pot and cover with cold water by an inch. Bring to a boil, then immediately remove from the heat and cover the pot with a lid. Let the eggs cook for 10 minutes, then submerge in an ice bath. Let the eggs cool before peeling and slicing.
- Add the chopped bacon to a skillet and cook until crispy. Remove from pan with a slotted spoon, let cool, then chop finely.
- Assemble the salad with romaine lettuce, shredded chicken, hard boiled egg, bacon bits, carrots, cucumber and tomatoes. Drizzle with ranch dressing and toss to coat.
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