Pomegranate Cobb Salad

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  1 Lettuce, Romaine(626g)
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  1 cup Arugula
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  1 Chicken Breast, Grilled(196g)

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

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  4.1 oz Bacon, Center-Cut Pork
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  0.8 cup Pomegranate Arils
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  2 Egg, Whole, Large(88g)
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  8 Tomato, Cherry(136g)
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  1 Avocado(75g)
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  0.3 cup Cheese, Feta, Crumbled
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  1 1 pinch Kosher salt (to taste)
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  1 1 pinch freshly ground black pepper (to taste)
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  2 tbsp Vinegar, Red Wine
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  2 tbsp Olive oil

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

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  2 tsp Mustard, Dijon

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

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  2 Garlic(6g)
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  4 tbsp 4 tablespoons water
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  1 1 pinch salt (to taste)

Instructions

1. 1Cook the bacon in a skillet over medium-high heat for 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate to cool, then chop into bite-sized pieces.
2. 2Cook the chicken breast in the same skillet over medium-high heat for 6–7 minutes per side until the internal temperature reaches 165°F and no longer pink in the center. Let cool slightly, then cut into bite-sized chunks.
3. 3Place the large eggs in a pot of cold water, bring to a boil over high heat, then remove from heat and cover. Let sit for 10–12 minutes, then transfer to an ice bath. Once cool, peel and quarter the eggs.
4. 4Whisk together the red wine vinegar, olive oil, Dijon mustard, and minced fresh garlic in a small bowl until emulsified. Set the dressing aside.
5. 5Roughly chop the romaine lettuce and arugula, then divide evenly into 4 airtight containers.
6. 6Top each container with the chopped chicken, bacon pieces, quartered eggs, halved cherry tomatoes, sliced avocado, pomegranate arils, and crumbled feta cheese, arranging in rows for visual appeal.
7. 7Divide the dressing evenly into 4 small containers or drizzle just before eating to prevent the salad from becoming soggy.