Cobb Salad

Lots of the crew from CrossFit Countdown go to Fat Pattie's restaurant for their big Cobb Salads.  I've seen 10 or more of them ordered at a time. They are huge and delicious. But, I knew I could make them at home and have better quality protein and make it quick and easy. Success!

First, I rubbed coconut oil on a cookie sheet and on 6 chicken breasts. I sprinkled them with Smoked sea salt, freshly ground black pepper, basil and smoked paprika.  I cooked them in a 350 degree oven for 45 minutes.
When the chicken was done I took it out of the oven and turned the oven up to 400 degrees.
Then I put a package of uncured bacon on a cookie sheet and into the oven, too. (Bacon is always 400 degrees for 15 minutes - no splatter!)

Next, I put organic eggs on to boil. (about 15 minutes)
Then I chopped up some beautiful yellow peppers and some fresh garden tomatoes.
I sat out a large container of field greens and a nice chunk of smoked gouda cheese and the grater.

After the eggs were finished boiling I poured out the hot water and replaced it with cold water  to help them cook quickly. Then I crackled the shells by rolling them. This makes them easier to peel.After peeling,  I ran them under cold water to make sure there were no bits of shell hanging on....
Then I called in my people and everyone made their own salad.

We all love Garlic Gold Meyer Lemon Vinaigrette salad dressing. Oil and balsamic vinegar is also a nice choice, or Ranch.
(there were no takers on the dried cranberries even though they were the apple-juice infused ones that didn't have added sugar)
These were absolutely delicious and there's just something about so much quality protein after a WOD with hang power cleans and handstand push-ups and double unders......

This Recipe-Revisit is from July 31, 2012.