Epic Cobb Salad with Creamy Lemon Dressing

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/2 cup olive oil

1/2 cup Greek yogurt ((or sour cream))

2 tsp Dijon mustard

3 cloves garlic, (minced)

1 medium lemon, (zested + juiced)

salt and pepper (to taste)

3 heads romaine lettuce

2 soft boiled eggs, (chopped)

2 avocados, (chopped)

1 1/2 cups mini tomatoes, (sliced)

1/3 cup chives, (chopped)

8 strips bacon, (sliced)

1 1/2 lbs chicken breasts

salt, garlic powder + onion powder (to taste)

1 tbs olive oil

Directions

Dressing:

In the bottom of your very large salad bowl, whisk together all of the dressing ingredients until smooth. Taste and adjust anything you like.

Salad:

Cook your bacon in a large non stick skillet until crispy. Remove from the pan and use a paper towel to wipe it clean.

Chicken:

Slice your chicken breasts in half lengthwise, to produce to flat cutlets. Season both sides with salt, onion and garlic powders to taste. Cook on the same skillet, oiled, for 4 minutes per side or until internal temperature reaches 165°F. Let the meat rest for at least 5 minutes and then chop it up into large cubes.

Add all of the ingredients to your salad bowl and toss to coat.