Cobb Salad

By Deliciously Organic
Yield 6 servings

Ingredients:

• 3 boneless, skinless chicken breasts
• 5 ounces mixed baby greens
• 1 pint cherry tomatoes, cut in half pole-to-pole
• 2 avocados, diced
• 6 pieces bacon, cooked until crispy, then crumbled
• 3 hard-boiled eggs, chopped
• 4 ounces blue cheese (you can substitute with your favorite cheese) (omit for Paleo)
• Juice of 1 lemon
• 2-3 tablespoons extra-virgin olive oil
• 1/2 teaspoon Celtic sea salt
• 1/8 teaspoon freshly ground black pepper

Method:

1. Place chicken in a medium pot and cover with water. Bring to a boil then skim away the foam that rises to the top. Continue to cook for about 8-10 minutes until chicken is cooked through. Remove chicken from pot and cut into cubes. Cool.
2. Spread lettuce in an even layer on a large plate. Arrange tomatoes, avocados, bacon, eggs, cheese and chicken in separate rows on lettuce. Whisk lemon juice, olive oil, salt and pepper in a small measuring cup. Add additional salt to taste. Drizzle vinaigrette over salad and serve.