RGE Cobb Salad
- 2 heads of romaine, chopped
- 2 large organic chicken breasts
- 2 tbsp avocado oil
- 3 Persian cucumbers, chopped
- 1 medium sweet potato, peeled and cubed
- 2-3 sliced hard boiled eggs
- 5 strips organic bacon
- 1 cup cherry tomatoes, halved
- 4 stalks green onion, chopped
- 2 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- salt + pepper, to taste
Turn oven to Broil at 500 degrees F.
Trim chicken and slice in half, lengthwise to make thinner breasts. In a medium pot or skillet, heat avocado oil until warm but not smoking. Add chicken and season with salt and pepper. Let cook on medium for about 4-5 minutes either side, or until seared/browned and cooked all the way through. I like covering with a lid the last few minutes to steam. Once done, remove from heat and set aside.
For sweet potatoes: add cubes to parchment paper covered baking sheet. Spray with avocado oil and season with salt and pepper. Broil for about 8-12 minutes, flipping towards the end. They should be slightly charred.
Slice bacon strips in half and cook in a large skillet. I like adding ground pepper for flavor here. Once done, set aside.
Chop all toppings on large cutting board and start building your salad. Add romaine, chicken, bacon, sweet potato, cherry tomatoes, eggs and green onion.
To make dressing, whisk all ingredients together in a bowl with a fork and add to a side dish for guests to use on their own. Enjoy! 🙂
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