Grilled Chicken Cobb Salad

Directions

1. Heat a grill pan or possibly nonstick skillet over medium-high heat. Coat chicken breasts with 2 tsp. oil, poultry seasoning, salt and pepper. Wash hands. Grill or possibly pan-fry chicken 6 to 7 min on each side. Remove from heat and let rest 5 min.
2. In a small pot, cover Large eggs with cool water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 min. After the 10 min, cold Large eggs under cool running water. Peel and chop.
3. Brown minced bacon in a skillet over medium high heat. Drain bacon on paper towels.
4. Chop 3 hearts of romaine lettuce and place in a large serving platter or possibly salad bowl. Dress minced lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 Tbsp. extra-virgin extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
5. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
6. Halve chicken breasts and chop the meat.
7. To serve, arrange rows of minced chicken, minced hard boiled egg, crisp bacon bits, diced avocado, diced tomato, minced red onion and shredded cheese on top of either 4 individual portions of dressed romaine or possibly 1 large serving platter.
8. This recipe yields 4 servings.