Yields4 Servings
Cook Time30 mins
 2 Hearts Romaine lettuce
 4 Slices nitrate-free bacon
 1 Red onion
 4 Roma tomatoes
 4 Eggs
 6-8 Sprigs chives
 2 Avacados
1

Boil eggs to desired doneness and place in cold water to cool.

2

Season both sides of chicken breasts with salt and pepper.

3

Cut bacon widthwise and cook bacon in a dry large sauté pan over medium-high heat. Cook 2-3 minutes, or until fat begins to render. Move bacon to sides of pan.

4

Add avocado oil and chicken to center of pan with bacon. Cook 4-5 minutes, or until bacon is crispy.

5

Transfer bacon to a paper towel. Flip chicken. Cook 2-3 more minutes until is no longer pink in the center of the thickest part.

6

Meanwhile, dice Roma tomatoes and onions and finely chop chives.

7

Roughly chop Romaine lettuce. Place in a large bowl.

8

Cut avocado in half scoop out flesh with a spoon and dice place in bowl with lettuce.

9

Roughly chop bacon. Dice chicken breasts. Peel and dice eggs and place in bowl with lettuce.

10

Pour in desired amount of dressing and toss to combine.

Ingredients

 2 Hearts Romaine lettuce
 4 Slices nitrate-free bacon
 1 Red onion
 4 Roma tomatoes
 4 Eggs
 6-8 Sprigs chives
 2 Avacados
Loaded Chicken Cobb Salad

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