Chicken Cobb Salad

Ingredient ULF # Portion
Brakebush Diced Chicken Breast, fully cooked 673227 1 lb.
Taylor Farms Four Way Romaine Mix 143405 6 1/2 cups
Bay Produce Hydro Tomatoes, seeded and chopped 121777 2 each
Avocado, sliced 114506 1 each
Locally Laid Large Eggs, hard-boiled and chopped 215579 3 each
Mont Forte Crumbled Blue Cheese 210807 1/2 cup
Cloverdale 18-22 Applewood Bacon, cooked and crumbled 549257 6 strips
Chives, minced 133280 2 Tbsp.
Red Onion, chopped 138628 1/2 cup
Marie's White Shallot Balsamic Vinaigrette Dressing 274339 1 1/2 cups

Heat chicken in single layer in preheated convection oven at 350’F for 5-10 minutes. Cook bacon, then set aside to cool.  Hard boil eggs, peel and chop then set aside.

In a large bowl, combine the romaine, sliced tomato, and sliced avocado. Add the chicken, eggs, onion, blue cheese over the greens; crumble bacon on top and finish with chives. To serve, drizzle dressing over salad. 

Serves: 4