Cobb Salad

In reality, I love salads, but in practice, I rarely make them.  Most lettuce just seems to be wasted on me unless its arugula or microgreens; you know, the expensive stuff.  Most Cobb Salads have the goodies on top with a huge bulky lettuce underneath that I end up leaving on my plate.  So, when it came time to prep two lunches for the week, what started out as me just tossing things together, actually turned into a recipe for what I now identify as a Cobb Salad.  Quick, easy and waiting for you in the fridge when you need it.

NOTE: This recipe makes two lunches or dinners.  Directions are written to prep one day and have it in the fridge ready to eat for up to 4 days.  Double recipe if you're a big eater. 


2 Medium Size Containers with Lids

Baking Pan Covered with Foil

Pot with Lid 


1 Bone-In Skin-On Chicken Breast

2 Eggs

2 Bell Peppers (colors of your choice)

1/2 Cucumber

1 Cup Cherry Tomatoes

2 Lemon Wedges

Salt, Pepper and Garlic Powder to Taste


Preheat the oven to 400 degrees.

Place the chicken breast on the baking pan and sprinkle with salt, pepper and garlic powder to taste.  Place on a center rack in the oven and bake for 45 minutes, or until cooked through with crispy skin.  Remove and allow to cool so you can handle it...your chicken that is.

While your chicken is cooking, put two eggs in a pot and fill it with water so that the eggs are fully submerged.  Put on the stove on high heat, bring to a boil, then boil for 5 minutes.  Remove from heat, pour out most of the water and run cold water over them until they are cool enough to touch.  Peel and set aside.

Slice the bell peppers in your preferred shape and size, I prefer long skinny strips.  Do the same for the cucumber.  Rinse and dry tomatoes.

Once the chicken is cool enough to handle, remove the meat from the bones and dice into bite-sized pieces.

Assembly:  Take out your two containers and equally fill them with veggies (aka tomatoes, peppers and cucumber).  Slice your eggs into quarters and place on one side of the bowl.  Divide the chicken up equally and place it next to the egg.  Tuck your lemon wedge in, put the top on and store until you are ready to eat.