Cobb Salad with Grilled Chicken and Avocado Ranch Dressing

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 8 cups chopped romaine lettuce
• 6 slices bacon, cooked and chopped
• 3 hard-boiled eggs, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup crumbled blue cheese
• 2 tablespoons chives, chopped
• 1 cup avocado ranch dressing

Method

1. 1

   Pat the chicken breasts dry and rub with olive oil, salt, pepper, and garlic powder.

2. 2

   Preheat a grill or grill pan over medium-high heat.

   5:00 · Preheat grill
3. 3

   Grill the chicken breasts, turning once, until the internal temperature reaches 165°F, about 6 to 7 minutes per side.

   7:00 · Grill chicken
4. 4

   Transfer the chicken to a cutting board and let rest 5 minutes before slicing.

   5:00 · Rest chicken
5. 5

   While the chicken cooks, cook the bacon in a 9-inch skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and chop.

   8:00 · Cook bacon
6. 6

   Spread the chopped romaine lettuce in a wide shallow bowl or platter as the base.

7. 7

   Slice the rested chicken and arrange it in a row on top of the lettuce.

8. 8

   Arrange the bacon, chopped eggs, cherry tomatoes, avocado, and blue cheese in separate rows alongside the chicken.

9. 9

   Sprinkle the chopped chives over the top.

10. 10

    Drizzle with avocado ranch dressing just before serving, or serve the dressing on the side.