Chopped Cobb Salad Variation
Ingredients
- 4 eggs
- 3 strips bacon
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 tablespoons red onion
- 1 cooked chicken breast
- 1/2 avocado
- 1 baby cucumber
- tomatoes
- 1/2 jalapeño
- cheese (lactose-free, e.g., Jarlsberg)
- lettuce or greens
- salt
- pepper
- chives
Preparation
Boil 4 eggs for 6.5 minutes and place in an ice bath.
Cook bacon using 3 strips for 2 servings.
In the bottom of a large bowl, mix 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and 1 teaspoon maple syrup.
Add 2 tablespoons diced red onion and let it sit until toppings are ready.
Chop 1 cooked chicken breast, 1/2 avocado, 1 baby cucumber, tomatoes, 1/2 jalapeño, cooked bacon, boiled eggs, and cheese (use lactose-free variety like Jarlsberg).
Add lettuce or greens to the bowl with the dressing and toss to combine.
Divide the mixture into two portions, top with all the chopped toppings, and sprinkle with salt, pepper, and chives.
