Cobb Salad

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  2 Chicken Breast, Grilled(392g)

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

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  6 Bacon, Pork(49g)
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  4 Egg, Whole, Large(176g)
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  1 Lettuce, Romaine(626g)
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  3 cup Arugula
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  1 cup Tomato, Cherry
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  1 Avocado(150g)
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  2 oz Cheese, Feta, Crumbled
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  2 tbsp Chives, Fresh
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  0.3 cup Lemon Juice, Fresh
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  3 tbsp Olive oil

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

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  1 tbsp Mustard, Dijon

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

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper

Instructions

1. 1Bring a medium pot of salted water to a boil over high heat. Gently lower the eggs into the boiling water and reduce to a low boil. Cook 8–9 minutes (8 minutes for slightly jammy yolks, 9 minutes for fully set yolks), then transfer immediately to an ice bath using a slotted spoon. Once cooled, gently crack and peel the eggs, then slice or dice them.
2. 2While the eggs cook, make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until combined. Set aside.
3. 3If the chicken breast is not already cooked, pan-sear it over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F, then slice. If the pork bacon is not already cooked, cook it over medium heat for 8–10 minutes until crispy and browned, then chop or crumble.
4. 4Shortly before serving, halve the cherry tomatoes and cut the avocado into ¾-inch dice.
5. 5On a large serving platter, layer the romaine and arugula lettuce. Lightly drizzle with dressing and toss to coat evenly; season with salt and pepper.
6. 6Arrange the sliced chicken breast down the center in a straight line. In rows on either side, line the egg slices on one side and the crumbled bacon on the other. Place the avocado pieces next to the bacon and the tomato halves next to the eggs.
7. 7Sprinkle the crumbled feta cheese and fresh chives over the top. Drizzle with additional dressing and serve immediately with extra dressing on the side.
8. 8Divide the assembled salad evenly into 4 plates while fresh, or store components separately in airtight containers for up to 3 days and assemble when ready to serve.