Lunch Recipe

Prepare chicken

Pat chicken breasts dry. In a small bowl mix 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of the chicken breasts and let rest at room temperature for 10 minutes.

Cook chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into strips.

Prepare salad base

While chicken rests, tear romaine lettuce into bite-sized pieces and combine with baby spinach in a large bowl or on a serving platter (about 6 cups romaine + 2 cups spinach).

Prepare vegetables and toppings

Slice tomatoes into wedges; pit and slice avocado; peel and quarter hard-boiled eggs; crumble cooked bacon and chop chives. Arrange tomatoes, avocado, eggs, bacon and crumbled blue cheese in rows or sections over the greens for a classic Cobb presentation.

Assemble

Place sliced grilled chicken on top of the arranged salad. Sprinkle chopped chives/green onion over the salad. Keep dressing separate until ready to serve or lightly toss with 2-3 tbs dressing per serving.

In a small jar or bowl, combine 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tbs freshly ground black pepper. Whisk while slowly streaming in 1/4 cup extra virgin olive oil until emulsified. Taste and adjust seasoning.