Cobb Salad

**Not Gluten Free?? Top with your favorite croutons
**Not Dairy Free?? Add 1/4 cup blue cheese to each salad
**Paleo/Grain Free?? Depending on your view, add the bacon and tomatoes or leave them off  

Serves: 4

Ingredients:

3 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 slices bacon (Cinderella loves Applegate naturals Sunday bacon)
2 eggs
4 cups lettuce
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
1/2 red onion chopped

Directions:

1. Preheat grill to 400 degrees F
2. Preheat oven to 400 degrees F
3. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
4. Place chicken slices in a gallon sized Ziploc baggie with olive oil, salt, black pepper, basil and oregano and mix well, set aside
5. Place eggs in a saucepan and cover completely with cold water.
6. Bring water with eggs to a boil then cover, remove saucepan from heat and let eggs stand in hot water for about 10 minutes
7. Put slices of bacon on a cookie sheet and place in oven, bake for about 15 minutes or until crispy
8. Peel avocado and cut around the pit, dice into small pieces
9. Cut tomatoes and onion
10. Grill chicken on preheated grill about 4 minutes on each side
11. Remove your eggs from the hot water, peel and chop into pieces
12. Chop chicken into cubes
13. Divide lettuce among 4 plates, top evenly with chicken, bacon, eggs, tomatoes, avocado and onion