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Quick Cobb Salad

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8 Leaves of Romaine
3 Hard Boiled Eggs
9 Strips of Turkey Bacon (crumbled)
1 Large Tomato
1 Avocado
Roasted Chicken Breast (cut into chunks)
½ of a Cucumber
½ of a purple onion


Preheat your oven to 425 degrees Fahrenheit.

Take a cookie sheet and line it with parchment paper.

Lay the turkey bacon on the lined cookie sheet, and place in the middle of the oven for about 20 minutes, or until the bacon is cooked through and crisp.

Fill a medium saucepan about half way with water, and add the eggs.

Put the saucepan on the stove top and cook on high.  When the water starts to boil, cook an additional 10 minutes and remove from the stove.

Cool the eggs in cold water.

In between, wash and chop the leaves of romaine, tomato, cucumber, purple onion, and avocado.

Peel and chop the hard-boiled eggs, after they have cooled off.

Lay down the romaine lettuce and arrange the chicken, chopped eggs, turkey bacon, tomato, avocado, cucumber, and purple onion in decorative layers.


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