Chopped Cobb Salad

Servings: 2 | Serving size: about 4 cups salad

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and requires making Honey Mustard Dressing. Once dressed, this salad does not make very good leftovers.

Ingredients

• 1 quart water
• 4 ounces chicken breast
• 2 hard boiled eggs (coarsely chopped)
• 1 slice bacon
• 1 large tomato (seeded and diced)
• 1/2 avocado (diced)
• 1/2 ounce blue cheese (crumbled)
• 1/2 small head iceberg lettuce (medium fine chop)
• 1 15-ounce can no salt added navy beans (drained, rinsed & chilled)
• 2 green onions (sliced crosswise)
• 1/4 cup honey mustard dressing

Place the water in a shallow pan over medium high heat. When simmering add the chicken breast.

Cook for about 10 minutes, remove to a plate and let cool. Cover and place in the refrigerator to chill.

Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes. Turn and cook for another 7 minutes. Remove to a paper towel. When cool, crumble and set aside.

Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with the honey mustard dressing.

Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.

Serve.