Chicken Cobb Salad with Classic Ranch

Name: Chicken Cobb Salad with Classic Ranch
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb boneless, skinless chicken breasts; 1 teaspoon kosher salt; ½ teaspoon freshly ground pepper; 2 tablespoons avocado oil; 8 cups thinly sliced romaine lettuce (about 2 medium heads); 1½ cups halved cherry tomatoes; ½ cup halved and thinly sliced shallot (about 1 large shallot); 3 hard-boiled eggs, quartered; 4 slices no-sugar-added bacon, cooked until crisp and chopped; 1 avocado, thinly sliced; SideDish Classic Ranch

Alex Snodgrass

Servings

Cook Time

25 minutes

Gluten-Free

Grain-Free

Dairy-Free

Paleo

Whole30

Ingredients

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1 lb boneless, skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons avocado oil

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8 cups thinly sliced romaine lettuce (about 2 medium heads)
1½ cups halved cherry tomatoes
½ cup halved and thinly sliced shallot (about 1 large shallot)
3 hard-boiled eggs, quartered
4 slices no-sugar-added bacon, cooked until crisp and chopped
1 avocado, thinly sliced
SideDish Classic Ranch

Method

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Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Heat the oil in a large skillet over medium high heat. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

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In a large bowl, combine the romaine, cherry tomatoes, shallot, hard-boiled eggs, chopped bacon, and avocado.
Add the chicken to the salad along with desired amount of SideDish Classic Ranch. Gently toss to coat.