Cobb Salad

INGREDIENTS:

8 cups romaine lettuce washed and chopped

▢4 hard boiled eggs peeled and quartered

▢1 large avocado pitted and sliced

▢1 cup cherry tomatoes halved

▢½ small red onion sliced

▢8 slices bacon cooked and crumbled

▢4 ounces blue cheese or feta cheese

chicken:

▢2 chicken breasts 6-7 ounces each

▢1 teaspoon olive oil

▢1 teaspoon cajun seasoning or your favorite seasoning blend

dressing:

▢⅔ cup mayonnaise

▢¼ cup sour cream

▢½ tablespoon dried parsley or 1 ½ teaspoons fresh

▢½ teaspoon dried dill or 1 ½ teaspoons fresh

▢¼ teaspoon onion powder

▢¼ teaspoon garlic powder

▢milk as needed salt & pepper to taste

INSTRUCTIONS:

1.Dressing: Whisk all dressing ingredients (except milk) in a small bowl. Add milk, a tablespoon at a time, to reach desired consistency (I use about 2 tablespoons). Season with salt & pepper to taste and refrigerate.

2.Boiled Eggs: (see notes for air fryer method) Place eggs in a small saucepan and fill with cold water 1-inch above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat.Let stand covered for 15-17 minutes (for large eggs).Remove from hot water and place in a bowl of ice water for 5 minutes. Peel and cut into quarters.

3.Chicken Breasts: Cut chicken breasts horizontally to create 4 thinner chicken cutlets. Toss the chicken with oil and seasoning.

4.Preheat a non-stick skillet over medium-high heat. Add chicken and cook 3 minutes per side or until cooked through. Set aside to rest for 5 minutes.

5.Assembly: Place lettuce in the bottom of a large salad bowl. Top with eggs, avocado, tomatoes, onion, blue cheese, bacon, and finally the sliced chicken.

6.Drizzle with dressing and serve immediately.