Cobb Salad Meal Prep

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  0.7 lbs Chicken Breast, Boneless Skinless

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

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  1 1 pinch salt and pepper ($0.05)
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  0.5 tsp Paprika, Smoked
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  1 tbsp Vegetable oil
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  4 Egg, Whole, Large(176g)
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  4 Bacon(112g)
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  15 oz Beans, Chickpeas, Canned, Drained
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  1 Tomato, Cherry(17g)
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  4 oz Cheddar Cheese
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  2 oz Lettuce, Spring Mix
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  0.5 cup 1/2 cup salad dressing* ($0.71)

Instructions

1. 1Cover the chicken breast with plastic wrap and pound with a rolling pin until even thickness. Season both sides with salt, pepper, and smoked paprika.
2. 2Heat vegetable oil in a skillet over medium-high heat and swirl to coat. Add the chicken and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then dice into small pieces.
3. 3Add 1 inch of water to a pot, cover, and bring to a boil over high heat. Place the eggs in a steaming basket, carefully lower into the boiling water, cover, and steam 12 minutes until hard-cooked. Transfer eggs to a bowl of ice water to cool completely, then peel and quarter.
4. 4Place the bacon slices in the skillet over medium heat and cook 8–10 minutes until brown and crispy. Transfer to a paper towel–lined plate to drain, then crumble once cooled.
5. 5Divide the drained chickpeas, cherry tomatoes, diced chicken, quartered eggs, crumbled bacon, and shredded cheddar evenly into 4 airtight containers while the chicken is still warm.
6. 6Top each container with a handful of romaine lettuce, layered loosely on top without packing tightly to maintain airflow and keep greens fresh.
7. 7Pour 2 tablespoons of salad dressing into each container and seal.
8. 8Refrigerate until ready to serve. Shake the closed container to distribute dressing throughout before eating.