Cobb Salad

Inspired by Natasha’s Kitchen

*Serves 4

INGREDIENTS:

• 6 slices bacon, diced and browned

• 1 medium head romaine lettuce, 5 cups chopped, rinsed and dried

• 2 cooked chicken breasts, or a rotisserie chicken

• 2 hard boiled eggs

• 1 large avocado, sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, thinly sliced

• 1/2 cup feta, crumbled

• 2 Tbsp parsley, finely chopped

  For the dressing:

• 3 Tbsp balsamic vinegar

• 1 Tbsp dijon mustard

• 1 garlic clove, minced

• 1/3 cup extra virgin olive oil

• 1/4 tsp salt

• 1/8 tsp black pepper

INSTRUCTIONS:

1. Chop, rinse and spin dry romaine lettuce and arrange on a platter or bowl.

2. Add remaining salad ingredients (chicken, avocado, tomatoes, onion and feta) to bowl then sprinkle the finely chopped parsley over the salad.

3. Add dressing ingredients to a mason jar and shake.

4. Sautee chopped bacon on a skillet until browned and crisp, then transfer to a paper-towel-lined plate to cool.

5. Boil eggs until hard then cool, peel and quarter.

6. Add eggs and bacon to salad once cooled

7. Drizzle dressing over salad just before serving

8. Eat and enjoy!