Grilled Chicken Cobb Salad

Ingredients

• 2 (8 ounce)  boneless skinless chicken breasts

• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin oil
• 1 teaspoon poultry seasoning, eyeball it
• salt & freshly ground black pepper
• 4 large eggs, boiled
• 8 slices bacon, chopped into small pieces
• 3 romaine lettuce hearts
• 2 lemons, juice of
• 2 ripe avocados, halved and scooped from skins with a spoon, then diced
• 2 vine ripe tomatoes, seeded and diced
• 1 red onion, chopped
• 2 cups white cheddar cheese or monterey jack cheese, shredded (or blue cheese crumbled)

Directions

1. 1

   Heat a grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper; Wash hands: Grill or pan fry chicken for 6 to 7 minutes on each side;Remove from heat and let rest 5 minutes.

2. 2

   In a small pot, cover eggs with cold water; place over high heat and bring to a boil; Once it comes to a boil, cover pot and turn off heat, set timer for 10 minutes, after 10 minutes, cool eggs under cold running water, peel and chop.

3. 3

   Brown chopped bacon in a skillet over medium high heat ; Drain bacon on paper towels.

4. 4

   Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl; dress chopped lettuce with the juice of 1 1/2 lemons; Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce; Season greens with Salt & Pepper, to taste.

5. 5

   Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.

6. 6

   CHOP the CHICKEN Breast meat.

7. 7

   TO SERVE; Arrange rows of chopped chicken, chopped hard boiled eggs, chopped crisp bacon, diced avocado, diced tomato, chopped onion, and shredded cheese on top of either 4 individual portions of dressed romaine OR 1 large serving platter, Enjoy.