This healthy and delicious Cobb Salad is super easy to make and a great healthy alternative to eating out this summer!
1 lb. chicken breast (fileted in half)
5 slices of bacon
1 pint cherry tomatoes
1/2 red onion diced
Bolthouse Farms Yogurt Dressing
38 oz Rectangular
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1Chicken: cook and let cool completely before adding to salads. Season chicken with lemon pepper seasoning, add 1 tbsp. olive oil or olive oil spray to small saucepan and set to medium heat. Add halved chicken breast to pan and cook for about 7-10 mins. Lower heat to low/med, flip and cook another 7-10 mins. Cut on thickest part and make sure it's no longer pink before removing. Set aside to cool then dice into small pieces.
2Hardboiled Eggs: let cool completely before adding to salads. Place eggs in a small saucepan and cover with water by 1 inch. Cover with lid and boil on high setting for 9-12 mins. Once done, remove with slotted spoon and run under cold water or put them in a bowl with cold water to cool completely before peeling them and slicing in half.
3Bacon: Using same skillet as the chicken, place the 5 slices of bacon on skillet and cook over medium heat until brown and crispy. Cut into 1-inch pieces and set aside.