cobb salad time!

so tonight, neither one of us is that hungry, so we're making a cobb salad, slightly modified. if you're interested in the traditional, here's the wiki on cobb salad!

ingredients:
romaine lettuce about 3 cups
grape tomatoes to your liking
bacon (3 strips cooked crispy)
1 small red onion
1 avocado sliced
1 chicken breast
croutons
blue cheese dressing

directions:
1. place room temperature egg in a saucepan, cover about 1" above egg with water, cover with lid and bring to a boil. once boiling, remove from heat or reduce heat to low and set timer for 14 minutes, unless you have larger eggs, then increase to 17 minutes (here's a great article on hard boiled eggs, thanks to what's cooking america)
2. meanwhile, cook bacon as you like (pan fry, microwave, oven) until cripsy.
3. while bacon is cooking, cook chicken breast. i cooked mine in my round covered baker, 5 minutes on each side in the mircowave! for fun, i added a little of The Pampered Chef's smokey applewood seasoning
4. as things finish cooking you can prep the cold portion of the salad by rinsing and chopping your lettuce, onions, tomatoes, cucumbers, avocado.
5. plate lettuce and vegetables first, then top with egg, bacon, chicken and croutons, dressing on the side

enjoy this quick and easy dinner with some toasted bread or solo.

tip: cut your avocado in half, remove pit and place the avocado skin side down on the cutting board. slice the avocado evenly. remove skin by laying the slice on its side and tracing the skin with a good paring knife.