Spring Cobb Salad

Time :30

Yield :4 servings

Recipe Background

The birds are chirping, the flowers are blooming, and the weather is warming. Spring has sprung and brought all its flavors to this Spring Cobb Salad. In just 30 minutes, the fresh ingredients in this salad combine to create a dining experience that will put you in a springtime-sunny mood. Spring Cobb Salad serves up tender chicken, hearty eggs, creamy avocado, juicy grape tomatoes, crunchy corn, sharp blue cheese, and crisp greens for a refreshing yet hearty meal.

Ingredients

2 tablespoons oil neutral-flavored
2 chicken breasts boneless and skinless
4 eggs
water to taste
1 large avocado
10 grape tomatoes
1/2 cup corn canned, drained
1/2 cup blue cheese crumbled
4 cups lettuce of your choice

Directions

In a large grill pan or skillet, heat the oil over medium-high heat.
Add the chicken breasts and grill until cooked through at 165 degrees F, about 7-8 minutes per side.
Place the eggs in a saucepan and cover them with 1 inch of the water.
Bring the water to a boil on the stovetop.
Once the water is boiling, lower the heat to low and let simmer for about 10-12 minutes.
Transfer the eggs to an ice bath.
Once the eggs can be safely handled, peel the eggs and cut them into small pieces.
Slice the avocado.
Cut the tomatoes into halves.
Slice or cube the chicken.
Place the lettuce evenly onto four serving plates.
Top each plate with an even amount of the chicken, the eggs, the avocado, the tomatoes, the corn, and the blue cheese crumbles. Optionally, you can arrange the salad toppings in stripes.
Serve.