Cobb Salad Meal Prep

Ingredients

• 1 boneless, skinless chicken breast
• Pinch salt and pepper
• 1/2 tsp smoked paprika, optional
• 1 Tbsp cooking oil
• 4 large eggs
• 4 slices bacon
• 1 can chickpeas, rinsed and drained
• 1 pint grape tomatoes
• 4 oz. cheddar, cubed or shredded
• 2 oz. spring mix or baby romaine
• 1/2 cup salad dressing

Directions

1. Start with the chicken so it can chill before the salads are assembled; if it goes in warm, the greens will lose their texture too soon. Cover the chicken with plastic and use a rolling pin to pound it to an even thickness. Sprinkle both sides with salt, pepper, and smoked paprika. Set a skillet over medium heat, add 1 Tbsp cooking oil, and turn the pan so the oil coats the bottom. Add the chicken and cook for 5-7 minutes per side, until the outside is nicely browned and the meat is cooked through. Move it to a clean cutting board, rest it for 5 minutes, then cut it into small cubes. Put the chicken in a bowl and refrigerate it while you work on the remaining ingredients.
2. Pour 1 inch of water into a pot, cover it, and bring it to a boil over high heat. Put 4 large eggs in a steamer basket, then carefully lower the basket into the pot once the water is boiling. Cover the pot again and steam the eggs for 12 minutes. When the 12 minutes are up, move the basket with the eggs into a bowl of ice water so they can cool.
3. Lay 4 slices of bacon in a skillet and cook them over medium heat until they are browned and crisp. Transfer the bacon to a plate lined with paper towels so the excess grease can drain.
4. To assemble the salads, spoon 2 Tbsp dressing into the bottom of each container. Add the chickpeas next, then the tomatoes and chopped chicken. Peel the eggs, cut them into slices or quarters, and place them in the containers. Crumble the bacon over the top, then add the cheese. Finish with a couple handfuls of fresh greens, keeping them loose rather than pressing them down so air can move around them.
5. The salads will keep for about 4 days, depending on your ingredients, containers, and refrigerator. When you are ready to eat, stir everything together or close the container and shake it to coat the salad with dressing.