Chicken Cobb Salad
2 boneless skinless chicken breasts
1 1/2 teaspoons Pepe e Aglio Seasoning
2 teaspoons of your favorite Seasons Family Reserve extra virgin olive oil
3 cups romaine lettuce, chopped into bite-sized pieces
1 avocado, peeled and thinly sliced
2 eggs, hard-boiled, peeled and quartered
4 slices bacon, cooked and chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, peeled and thinly sliced
1/8 cup blue cheese crumbles
Honey Mustard Dressing:
Dash of black pepper
1 1/2 tablespoons dijon mustard
5oz. Herbs de Provence Infused EVOO
3oz. Piedmont Honey Infused White Balsamic
1oz. Champagne Vinegar
Season chicken breasts with Pepe e Aglio seasoning and preheat a grill or skillet over medium-high heat. Coat the grill or skillet in extra virgin olive oil and cook chicken until thoroughly cooked 6-8 minutes. Remove from the skillet or grill and set aside to rest and cool slightly. Once rested, slice into strips.
Layer salad ingredients on plates (romaine, avocado, eggs, bacon, tomatoes, red onion, and blue cheese) and top with chicken.
Combine honey mustard dressing ingredients in the salad dressing shaker bottle (following the diagram listed on the side of the bottle). Shake to combine and drizzle over the salad when ready to serve.