Cobb Salad with Chicken

Ingredients

• 4 cups chopped red leaf lettuce

• 4 4-oz boneless, skinless chicken breasts

• 1 cup peeled, chopped cucumber

• 1 cup diced tomatoes

• 1 cup diced fresh jicama

• 1 cup diced fresh green beans

• 1/2 cup diced avocado

• 2 hard-boiled eggs, cut into 12 slices

• 1/2 cup Sherry Shallot Vinaigrette

Instructions

1. Preheat grill or broiler.

2. Grill or broil chicken breasts for 3 to 5 minutes on each side, or until internal temperature reaches 165F. Cool completely and dice.

3. Place 1 cup greens on plate. Arrange 1 diced chicken breast, 1/4 cup cucumber, 1/4 cup tomatoes, 1/4 cup jicama, 1/4 cup green beans, 2 tablespoons avocado and half a hard boiled egg in separate sections over greens. Repeat for remaining 3 salads and serve with 2 tablespoons Sherry Shallot Vinaigrette on the side. Store extra dressing in a tightly covered jar in refrigerator for up to two weeks.