California Cobb Salad

For a fresh twist on the classic salad, try pre-marinated chicken, bright lemon dressing, on a bed of the most beautiful greens. Top it all off with creamy avocado and crispy bacon. 

What You Get

Eggs

Bacon ends

Lemon-herb marinated chicken breast 

Cherry tomatoes 

Avocado 

Pre-washed mixed greens 

Meyer lemon vinaigrette 

Blue cheese crumbles 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Step 1

Bring a pot of water to a simmer. Gently add 3 of the eggs and cook until hard-boiled, 8 to 10 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel and quarter.

Step 2

Meanwhile, warm a large sauté pan over medium-low heat. Add the bacon ends and fry until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels. 

Step 3 

Season the chicken on both sides with salt and pepper. Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon olive oil. Add the chicken and cook until golden brown and no longer pink at the center, 8 to 10 minutes per side. Transfer to a plate to rest, 5 minutes. 

Step 4 

Meanwhile, remove the tops from half of the cherry tomatoes and cut them in half, reserving the rest for another use. Peel, pit and slice the avocado. Place half of the mixed greens in a large bowl, drizzle with about ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Thinly slice the chicken across the grain.

Step 5

Pile the dressed greens in shallow bowls. Arrange the chicken, bacon, eggs, cherry tomatoes, avocado, and blue cheese on top. Grind with pepper, and serve.

Contains: milk, eggs.