Cobb Salad

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  Bacon, Pork
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  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lettuce, Romaine
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  Tomato
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  Egg, Whole, Large
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  Avocado
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  Green Onion (Scallion)
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  Cheese, Blue, Crumbled(60g)
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  Vinegar, Red Wine(60g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Oregano, Dried(5g)
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  Garlic
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  ½ tsp salt ($0.01)
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  ½ tsp ground black pepper ($0.11)
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  1 tsp sugar ($0.01)
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Cook the bacon in a skillet over medium heat for 8–10 minutes, turning occasionally, until crispy and browned. Transfer to a paper towel–lined plate to cool, then crumble into bite-sized pieces.
2. 2Season the chicken breast with salt and pepper, then cook in the same skillet over medium-high heat for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F. Let cool slightly, then cut into bite-sized pieces.
3. 3Boil water in a pot, gently place the eggs in the water, and cook for 10–12 minutes until hard-boiled. Transfer to an ice bath to cool completely, then peel and chop into quarters.
4. 4Whisk together the red wine vinegar, Dijon mustard, dried oregano, minced fresh garlic, salt, and pepper in a bowl. Slowly drizzle in the olive oil while whisking continuously until the dressing is fully emulsified with no visible oil pooling on the surface.
5. 5Chop the romaine lettuce, tomato, avocado, and green onions into bite-sized pieces and divide evenly into 8 airtight containers or meal prep bowls.
6. 6Top each container with equal portions of the crumbled bacon, chopped chicken, chopped eggs, and crumbled blue cheese, arranging ingredients in neat rows for visual appeal.
7. 7Store the dressing separately in a small airtight container or jar. Whisk again before drizzling over each salad just before eating.