Chrissy's Cobb Salad

What you need:

For the chicken and corn:

• Olive oil
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 3/4 tsp. cumin
• 1/4 tsp. thyme leaves
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 2 boneless skinless chicken breasts
• 1 can (15 oz.) corn, drained and patted dry

For the salad:

• Romaine lettuce, chopped
• 1 cup cherry or grape tomatoes, halved
• 10 slices bacon, cooked (I roasted mine in the oven with minced garlic on top)
• 4 hard boiled eggs, sliced in half or chopped
• Salad dressing of your choosing

Directions:

1. In a small bowl, stir together 1 Tbsp. oil, paprika, salt, cumin, thyme, black pepper, and cayenne.
2. Rub on chicken and place chicken on a greased foil-lined baking sheet.
3. Bake in a preheated 350-degree oven for 15 to 20 minutes or until cooked through.
4. Remove from baking sheet, rest for 5 minutes, and cut into strips.
5. On the same baking sheet, arrange corn in a single layer and place under a broiler until slightly charred, about 6 minutes. Let cool.
6. Serve chopped lettuce topped with chicken, corn, tomatoes, bacon, and eggs. Drizzle your choice of salad dressing on top.

Recipe from Cravings cookbook