Grilled Chicken Caesar Cobb Salad

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  1 tsp Olive oil

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

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  2 tbsp Lemon Juice, Fresh
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  1 tsp Garlic
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  2 tsp Oregano, Dried
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  1 1 pinch salt
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  1 1 pinch cracked pepper
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  0.3 cup Bacon, Pork
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  2 Egg, Whole, Large(88g)
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  6 cup Lettuce, Romaine
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  1 cup Tomato, Cherry
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  1 Avocado(150g)
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  0.5 cup Croutons, Plain
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  0.3 cup Mayonnaise, Light
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  0.3 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  3 Anchovies, Canned In Oil, Drained(12g)
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch salt (for seasoning)
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  1 1 pinch cracked pepper (for seasoning)

Instructions

1. 1Pat the chicken dry and season evenly with olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Let sit 10 minutes while you prepare remaining ingredients.
2. 2Heat a grill or grill pan over medium-high heat and lightly oil the grates. Place the chicken on the grill and cook 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a cutting board, cover loosely with foil, and rest 5 minutes.
3. 3While the chicken cooks, cook the bacon in a skillet over medium heat for 8–10 minutes until crispy, then chop into bite-sized pieces and set aside. In a small pot, cover the eggs with cold water, bring to a boil over high heat, then remove from heat and let sit 10 minutes. Transfer eggs to ice water, peel, and slice into quarters.
4. 4Whisk together the mayonnaise, Greek yogurt, olive oil, minced garlic, anchovies, fresh lemon juice, grated Parmesan, salt, and pepper in a bowl until smooth. Taste and adjust seasoning as needed; add a splash of water if thinner consistency is desired.
5. 5Slice the rested chicken into thick slices.
6. 6In a large bowl, combine the romaine lettuce, sliced avocado, halved cherry tomatoes, grated Parmesan, and croutons. Top with the sliced chicken, chopped bacon, and sliced eggs.
7. 7Pour the Caesar dressing over the salad and toss to combine.
8. 8Divide evenly into 4 airtight containers while still assembled. Refrigerate up to 3 days (store dressing separately if meal prepping for longer storage).