Ingredients
Scale
- 2 large chicken breasts, seasoned and grilled
- 4 large eggs, hard-boiled and peeled
- 6 slices of turkey bacon or center-cut bacon, cooked and crumbled
- 6 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 cup blue cheese crumbles (or feta)
- 1 large avocado, diced (added just before serving)
- 1/2 cup Greek yogurt-based Ranch or Red Wine Vinaigrette
- Salt and black pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder. Grill or pan-sear until the internal temperature reaches 165°F. At the same time, cook your bacon until crispy and hard-boil the eggs for about 9-10 minutes. Let everything cool completely before slicing to prevent the lettuce from wilting.
- Wash and thoroughly dry the Romaine lettuce. It is helpful to use a salad spinner to ensure no excess moisture remains. Chop the lettuce into bite-sized pieces. Dice the cucumber and halve the cherry tomatoes. Keeping the vegetables uniform in size makes the salad easier to eat.
- Slice the cooled chicken into strips or cubes. Cut the hard-boiled eggs into halves or quarters. Crumble the bacon into small pieces. Having all your components ready makes the assembly line process much faster and more efficient.
- Divide the chopped Romaine lettuce evenly among four airtight meal prep containers. Arrange the chicken, eggs, bacon, tomatoes, cucumber, and blue cheese in neat rows or sections on top of the lettuce. This “deconstructed” look is classic for a Cobb salad and keeps the ingredients from getting soggy.
- Pour your chosen dressing into four small, separate condiment containers. Do not pour the dressing over the salad yet, as this will cause the greens to wilt within hours. Place the dressing containers inside or alongside the large meal prep bowls.
- Cook Time: 35 minutes