Cobb Chicken Salad

Ingredients

• 1 bag Organic Romaine Hearts washed and chopped
• 2 lbs thin boneless chicken breasts
• 1 tablespoon refined coconut oil (no aroma)
• 2 Plum tomatoes diced
• 1 small Red onion sliced in rings
• 2 Hard boiled eggs
• 1 Avocado sliced
• 4 oz bacon bits
• 1/2 cup Cheddar cheese shredded

Instructions

1. Wash and drain the romaine hearts in a colander. Then slice on cutting board and divide evenly among 4 large salad bowls.
2. Heat coconut oil in large skillet and add chicken breasts.
3. Cook for 15-20 mins. covered. Be sure to turn the chicken breasts every few minutes until they’re lightly browned on both sides.
4. Remove chicken breasts from heat and slice on cutting board. Let cool slightly and divide evenly among the 4 bowls.
5. Diced tomatoes and red onion and evenly atop the chicken in the 4 bowls.
6. Slice hard boiled eggs and add evenly atop the tomatoes and red onion.
7. Slice the avocado and divide evenly in the bowls.
8. Sprinkle each bowl with bacon bits and cheddar cheese.
9. Serve with your favorite dressing. I like honey mustard for this or ranch.