Cobb Salad Meal Prep

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  Chicken Breast, Boneless Skinless(302g)

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

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  1 pinch salt and pepper ($0.05)
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  Paprika, Smoked(3g)
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  Vegetable oil(15g)
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  Egg, Whole, Large
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  Bacon
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  Chickpeas, Canned, Drained(425g)
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  Tomato, Cherry
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  Cheddar Cheese(113g)
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  Lettuce, Romaine(57g)
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  1/2 cup salad dressing* ($0.71)

Instructions

1. 1Cover the chicken breast with plastic wrap, then pound with a rolling pin until it reaches even thickness. Season both sides with salt, pepper, and smoked paprika.
2. 2Heat 1 Tbsp vegetable oil in a skillet over medium-high heat and swirl to coat. Add the chicken and cook 5–7 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then dice into small pieces. Refrigerate in a bowl while preparing remaining ingredients.
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 for 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 same 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 (the container will cool everything quickly).
6. 6Top each container with a handful of romaine lettuce, layered loosely on top without packing tightly to maintain air flow and keep greens fresh.
7. 7Seal containers and refrigerate. To serve, shake the closed container or stir to distribute dressing throughout.