Thursday, June 13, 2013

chicken Cobb Salad

Chicken Cobb Salad

Rub 4 boneless, skinless chicken breasts (or Thighs) with olive oil, salt and pepper. One a baking sheet, roast in a 400 degree oven till cooked, slightly cool then shred. Toss 1 head chopped romaine with 2 Tbs. each olive oil and vinegar, season with salt and pepper. Top with cut up hard boiled eggs and avocado, crumbled bacon and blue cheese and the chicken. 

No comments:

Post a Comment