Chicken cobb salad

INGREDIENTS

• 2 cups cooked chicken, shredded or cubed (from whole roasted chicken leftovers)
• 4 large eggs
• 8 slices of good quality bacon (all natural, gluten, nitrate & nitrite, and sugar free), chopped into pieces
• 3 hearts of romaine lettuce, chopped
• 2 avocados, peeled, pitted, and diced
• 3 roma tomatoes, seeded and diced
• 1 tsp Dijon Mustard
• 1 tbsp white-wine vinegar
• 2 tbsp extra-virgin olive oil
• Sea Salt & ground pepper

  PREPARATION

• In a skillet cook the bacon over medium heat until brown and crispy, remove from heat and place on a paper towel covered plate.
• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• In a small bowl combine the Dijon mustard, vinegar, olive oil, and season generously with salt and pepper, mix well.
• Toss the lettuce with the vinaigrette and divide into 4 individual portions.
• Top each bed of dressed romaine with chicken, bacon, eggs, avocado, and tomatoes.