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