Cobb Chicken Salad

Enjoy this healthy salad!

Ingredients For This Recipe

4 paper towels, soaked
8 large eggs
Ice bath
4 chicken breasts
8 thick cut bacon strips, small dice
2 romaine heads, large dice
Dressing of choice, to taste
4 heirloom tomatoes, large dice
4 avocados, large dice
1 cup crumbled blue cheese
Kosher salt, to taste
Pepper, to taste

Royal Prestige^® Utensils
Royal Prestige^® NOVEL™ 10" Gourmet Skillet
Royal Prestige^® Chef's Knife
3-QT Mixing Bowl
5-QT Mixing Bowl
Silicone Spatula
Solid Spoon
Bamboo Cutting Board

Preparation

Place the soaked paper towels in the skillet and the eggs on top.
Put the lid on with the Redi-Temp valve open and cook over medium-high heat until it whistles.
Lower the heat to low, close the valve and cook.
Bathe the eggs in ice and water in a 3-quart bowl, then remove the shells.
Season the chicken with salt to taste and cook with the lid ajar.
Turn it over, lower the heat to low, put the lid on and close the valve.
Place the bacon in the skillet, turn the heat up to medium and cook until crispy.
Place the lettuce in a 5-quart bowl, toss with the dressing and season with salt and pepper to taste.
Serve and enjoy.

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