Easy Cobb Salad

Ingredients

4

Naturegg Solar Free Range large eggs, hard-boiled and peeled

1 cup / 250 ml

grape tomatoes

4

grilled or roasted chicken breasts cutlets (see tips)

1 large

ripe avocados (or 2 small)

6 cup / 1.5 l

chopped Romaine lettuce

Everything bagel seasoning (optional)

Freshly ground black pepper (optional to taste)

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Honey Lime Vinaigrette:

2 tbsp / 30 ml

fresh lime juice

2 tbsp / 30 ml

white balsamic or white wine vinegar

1 tbsp / 15 ml

liquid honey

1 clove

garlic, grated

1/4 tsp

each salt and pepper

1/4 cup / 50 ml

canola or olive oil

Directions

1. Slice hard cooked eggs and grape tomatoes in half. Cube chicken cutlets. Pit, peel and halve avocado(s); sprinkle with Everything Bagel seasoning (if using).

2. Arrange romaine lettuce on a large platter or shallow bowl.

3. Place cubed chicken on one end. Arrange grape tomatoes, avocado halves, and hard-cooked eggs in rows alongside. Season salad with freshly ground black pepper (if using to taste). Serve with Honey Lime Vinaigrette.

4. Honey Lime Vinaigrette: Whisk lime juice with vinegar, honey, garlic, salt and pepper until well blended; whisking drizzle in oil until combined. Makes about 1/2 cup/125 ml.

Tips

1. Place eggs in a saucepan; cover with cold water and set over high heat. Bring to a boil. Remove from the heat; add 1 tsp/5 ml baking soda (to make shells easier to peel). Cover pot and let stand for 15 minutes. Drain and cool completely in ice water before peeling.

2. Leftover or deli-made grilled chicken makes a great shortcut option; or, to prepare fresh grilled chicken, double the vinaigrette recipe to use as a marinade. Season 4 thin chicken breast cutlets with salt, pepper and toss with 2 to 3 tbsp/30 to 45 ml of the vinaigrette. Grill over a medium flame for 3 to 4 minutes per side or until cooked through. (Reserve any extra vinaigrette for another use.)

3. Vinaigrette can be prepared ahead and refrigerated for up to 3 days; whisk to remix before serving.