Chicken Cobb Salad
The key to this salad is to prepare the ingredients in bite-sized pieces
Ingredients
2 large boneless, skinless chicken breasts, sliced in half about 1-inch thick pieces
8-10 cups romaine lettuce, washed and chopped
4 hard boiled eggs, halved or quartered
8 slices thick cut bacon, cooked and chopped
1 cup tomatoes, diced
½ large red onion, diced
1 large avocado, sliced or cubed
½ cup desired shredded cheese (I like bleu cheese crumbles)
Directions
Preheat the oven to 425°F. Lay chicken on parchment paper and Bake for 15-20 minutes until it reaches an internal temperature of 165°F. Slice the chicken into bite-size pieces.
First, arrange the lettuce, in a large bowl. Then, arrange the eggs, bacon, tomatoes, onion, avocado and bleu cheese however you decide (make a little design you can do a lot of food styling!)
Top with the chicken and Texas Roadhouse Ranch Dressing Dupe and serve an individual bowls or a large platter
