California Cobb Salad

Makes 4 servings



4 slices low-sodium bacon

3 large eggs

10 ounces baby spinach, rinsed and pat dry

2 Tbsp. extra-virgin olive oil

1 1/2 Tbsp. lemon juice

2 cups cooked chicken, cut into bite-sized pieces

1 cup chopped plum tomatoes or halved grape tomatoes

2 avocados, chopped into bite-sized pieces

1/3 cup crumbled feta or blue cheese

Salt and pepper, to taste


In a large skillet over medium-high heat, fry bacon until crisp. Remove to a paper towel lined plate to soak up excess grease. Roughly chop into small pieces and set aside.
In a small pot, add eggs and cover with cold water. Bring to a rolling boil over high heat. Reduce heat to medium-low and cook 10-12 minutes. Drain, rinse eggs with cold water, carefully remove shells, and chop into small pieces. Set aside.
Just before serving, toss spinach with olive oil and lemon juice in a large bowl. Add bacon, eggs, chicken, tomatoes, avocado, and crumbled cheese. Season lightly with salt and pepper. Serve immediately.