Cobb Salad

• 2 whole Boneless, Skinless Chicken Breasts, Sliced In Half Down The Middle (you Should Be Left With 4 Very Thin Breast-shaped Pieces)
• Salt And Pepper
• Olive Oil
• 2 heads Romaine Lettuce, Chopped
• 1 head Iceberg Lettuce, Cut Into Chunks
• 2 heads Bibb Lettuce, Cored, Leaves Separated
• 6 whole Hardboiled Eggs, Peeled And Sliced
• 1 pound Thin Bacon, Fried Until Crisp
• 8 ounces, weight Red Grape Tomatoes, Halved
• 2 whole Avocados, Removed From Skin And Diced
• 1/3 cups Blue Cheese Crumbles
• Black Pepper To Taste
• Blue Cheese Dressing, Or Any Dressing

1. Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Salt and pepper the chicken, then grill/saute it for about 2 to 3 minutes per side, or until totally done. Remove from the pan and set aside to cool.
2. Arrange the three types of greens in a large bowl or on a large platter in three separate sections. Arrange eggs, bacon, tomatoes, and avocados in different piles. Pile the blue cheese crumbles in the center and sprinkle the whole salad with a little black pepper.
3. Serve with blue cheese dressing!

chicken breasts, salt, olive oil, bibb lettuce, eggs, bacon, weight red, avocados, crumbles, black pepper, cheese dressing

Taken from tastykitchen.com/recipes/salads/cobb-salad-3/ (may not work)