Cobb Salad

Prepare ½ pound bacon. I put mine in the oven at 425°F for 15-18 minutes. Remove when crispy and place on paper towel to drain excess fat. 

While bacon is baking, coat chicken in salt and pepper and cook on medium heat for about 5 minutes per side or until juices run clear. Set aside to cool to room temperature.

Place shredded lettuce in a large bowl or serving platter. Add all vegetable’s, chopped bacon, and chicken on top of lettuce. (See the video to create a rainbow salad pattern.)

Pour vinaigrette over everything.

Serve immediately.