one of my favorite salads is the cobb. i could seriously eat it every day. i season my chicken with garlic salt, oregano, and thyme, then saute it in a pan on medium-high heat, 4-6 minutes per side (till cooked through). i let the meat rest while i prep the salad (i typically use romaine). i’m a glutton for hearts of palm, so i use a quarter of a 14.5 oz can, rather than using hard-boiled egg. then of course there is a shredded pieces of a slice of turkey bacon, a handful of cherry tomatoes, one diced cucumber, a quarter avocado (diced), and crumbled blue cheese (omit for paleo). i tend to skip dressings on my salads, but i do like a lemon vinaigrette on this one. once the greens are prepped, i slice the chicken and dig in. enjoy!
