Cobb Salad

Chicken: 

1. Heat up oil in a pan on medium heat. When hot add in chicken. Season with salt and pepper on one side. 

2. After 7 minutes, flip and add salt and pepper to the other side for another 7 minutes or until cooked.  Flip over once more so the salt and pepper on the other side transfer into chicken. Slice when cool

Boiled Eggs: 

1. Bring water to boil in a pot. Carefully add in your eggs and boil for 8 minutes. Peel and slice into wedges when cooled 

Assembling: 

3. Add in the lettuce on the bottom as a base, then all other other ingredients. Add dressing when ready to serve and mix. 

For a traditional dressing: 

Combine:

• 3Tbsp balsamic vinegar 
• 1 Tbsp dijon mustard
• 1 garlic clove, finely minched
• 1/3 extra virgin olive oil
• Pinch of salt and pepper 

Otherwise this salad works with a creamy mayo dressing, a zesty dressing or even just kewpie mayo. 

Please note: This is not a traditional cobb salad. A traditional one usually consists of blue cheese instead of feta, but this is just our preference. Any cheese works really. Also you can add crispy bacon for that extra texture and I mean... bacon's good on anything right?