In my opinion, when it comes to salads: the fancier, the better. And by fancier, I mean I love toppings… This Cobb salad is one of my favorite salads because it’s packed full of flavor, but simple to make!
Chicken Tenderloins (or breast)
Cooking Oil (ghee, avocado oil, olive oil, etc. or bacon fat)
Greens (mixed greens, spinach, romaine lettuce, arugula, kale, iceberg lettuce, etc.)
Carrots (chopped or shredded)
*For this recipe, I am not including specific amounts for any of the ingredients. Prepare as much of each item as you want! If you just have to have a suggestion for an average sized meal, I would say 2-3 chicken tenderloins, 2 Tbsp of cooking oil, 1 piece of bacon, 1 egg, 2-3 cups greens, 1/2 cup carrots, 1/2 avocado and 3 Tbsp ranch.
Start by boiling water in a sauce pan. Once water is boiling, add eggs and let them cook for 12 minutes. Remove from boiling water and place immediately in a bowl of ice and water (this will stop them from cooking any further).
While the eggs are boiling, place your bacon in a skillet or frying pan and set on medium heat. Flip the bacon over every few minutes until both sides are crispy and it is all the way cooked. Remove from pan and place on a paper towel covered plate.
Heat cooking oil over medium heat in a skillet or frying pan. You can use your bacon fat from the step above, or drain that fat and use a different type. Once oil is heated up, add chicken tenderloins. Let cook on one side until brown (3-4 minutes), then flip over. Let chicken finish cooking all of the way through (about 3-4 more minutes) and then remove from skillet and place on a paper towel covered plate.
Chop your greens, carrots and avocado up.
Once everything is finished cooking and has had time to cool down, start assembling your salad: greens, carrots, avocado, bacon (I crumble it first), eggs (I peel and slice them first), and chicken (I also slice this first). Lastly, add some of your favorite homemade ranch or another dressing.
Take a picture, post it (#bestsaladever), and then enjoy! ;)