Lunch · 15 min · american

Streamlined Cobb Salad

This is the kind of American lunch you’ll make on repeat — chicken breast and bacon, 15 minutes, big payoff. Each serving lands at 610 calories with 58g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Chicken breast
• 2 slices Bacon
• 1 Egg
• 1/2 Avocado
• 2 cups Romaine
• 1 oz Blue cheese

Steps

1. Lay the bacon in a cold skillet, set it over medium heat, and cook 6-8 minutes, flipping once, until deeply browned and crisp; drain on paper towels and crumble.
2. Put the egg in a small pot, cover with cold water by an inch, bring to a boil, then kill the heat, cover, and let it sit 7 minutes for a jammy center.
3. Drain the egg, run it under cold water, peel, and quarter it.
4. Chop the romaine into bite-size pieces and pile it into a wide, shallow bowl.
5. Cook the chicken breast in the bacon-fat skillet over medium-high heat 5-6 minutes per side until cooked through (no pink inside), rest 3 minutes, then slice thin. Arrange the chicken, bacon, egg, and avocado in tidy rows over the romaine.
6. Crumble the blue cheese over the top, drizzle with your favorite dressing, and season with salt and pepper to taste.

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