Nourishing Cobb Salad for Two

Directions

• Prepare the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over high heat. Once the water boils, remove the saucepan from heat but keep it on the hot burner. Cover the pan and let the eggs sit for 10 to 12 minutes. Transfer the eggs to a bowl of cold water to cool down. Peel and slice the eggs once they’re cool enough to handle.
• Cook the bacon: In a large pan, cook the bacon over medium heat for about 5 minutes on each side or until it becomes crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat and cool it slightly. Once cooled, chop the bacon into small pieces.
• Make the dressing: Combine the olive oil, lemon juice, and Dijon mustard in a small jar. Shake well to mix the ingredients and form the dressing. Alternatively, use a pre-made ranch dressing.
• Assemble the salad: Divide the chopped baby spinach between two plates. Arrange the cooked chicken breast, sliced hard-boiled eggs, chopped bacon, halved tomatoes, sliced cucumber, and chopped green onion on top of the spinach.
• Finish the dish: Drizzle the dressing over the salad and toss lightly to combine. Enjoy!