Chopped Cobb Salad Plates With Grilled Chicken

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1/2 lb romaine hearts
• 4 slices bacon
• 2 large eggs
• 1 avocado
• 2 oz crumbled blue cheese
• 1 cup cherry tomatoes
• 1/2 lb baby red potatoes
• 1/4 cup ranch dressing
• 1 tbsp olive oil
• 1 small red onion
• 1 tsp each salt, black pepper, garlic powder

Method (tap to check — screen stays awake)

1. Cover the eggs with cold water, bring to a boil, then kill the heat and let them sit 10 minutes; cool in ice water and peel.
2. Boil the halved potatoes in salted water 12 to 14 minutes, until a paring knife meets no resistance, then drain and cool.
3. Cook the bacon over medium until stiff and browned, about 8 minutes, and crumble.
4. Pound the chicken to even thickness, rub with olive oil and the seasonings, and sear over medium-high 5 to 6 minutes per side, until the crust is golden and the center reads 165F.
5. Rest the chicken 5 minutes, then slice crosswise so the juices stay in the meat.
6. Chop the romaine and arrange it on four plates, then lay the chicken, potatoes, halved tomatoes, quartered eggs, avocado, blue cheese, red onion, and bacon in rows.
7. Drizzle the ranch over the top and finish with cracked pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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