Chicken Bacon Cobb Salad

High-protein, paleo-leaning meal-prep salad — layers well and holds for days in the fridge

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the chicken: Season 4 boneless, skinless chicken breasts with salt and pepper. Pan-sear over medium-high heat or bake at 375°F until internal temp hits 165°F, then rest and dice.

Step 2

2 Cook the bacon: Cook 8 bacon slices in a skillet until crispy, then chop into bits.

Step 3

3 Hard-boil the eggs: Cover 4 large eggs with water, bring to a boil, then simmer for the timer duration. Ice bath, peel, and chop.

Step 4

4 Make the dressing: Whisk together 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoons Dijon mustard, 0.5 teaspoons salt, and 0.3 teaspoons black pepper.

Step 5

5 Assemble: Layer 8 cups romaine lettuce, chopped in a bowl or container, then top with rows of chicken, bacon, egg, diced 2 avocados, 2 cups cherry tomatoes, and 0.3 cups red onion, finely diced. Drizzle with dressing just before eating.