CHICKEN COBB SALAD

This hearty salad is fully-loaded with all kinds of proteins. It’s a real king of salads.

Units Scale

2 skinless, boneless chicken breast

1 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

5 strips applewood smoked bacon

4 oz. 80 Acres Farms FRILL SEEKER

1/2 cup 80 Acres Farms FIREWORKS TOMATOES, halved

2 hardboiled eggs, peeled and quartered

1 avocado, peeled and sliced

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled

your favorite ranch dressing

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Preheat the oven to 400°.
Toss chicken in olive oil, salt, and pepper. Lightly grease a baking sheet, then add chicken and bake for 22-26 minutes or until internal temperature is 165°. Remove chicken and allow to cool to room temperature.
Line a separate rimmed baking sheet with parchment paper. Add bacon and bake for 15-20 minutes, until desired crispiness. Transfer with tongs to a paper towel-lined plate. Allow bacon to cool then chop into bite-size pieces.
Add all salad ingredients to a bowl of FRILL SEEKER. Top with sliced chicken.
Drizzle with dressing and enjoy immediately!

Adding hot chicken may cause your lettuce to wilt! Be sure to let it cool before adding it to your salad.

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