Hello all. This one is something my husband loves because he is a “stuff” over lettuce in his salad, but I am a salad over “stuff” kind of person, so I thought it was just ok. The best part of this is that I will tell you all my tricks to get hard boiled eggs which are super easy to peel (which really comes in handy when making deviled eggs).
Start by preheating your oven to 350 degrees.
The most important thing to know before you even get started is that the best eggs to use are ones you bought at least 5 days before you plan to boil them (this is the time it takes for the membrane to separate from the egg so it has a space for a steam pocket, explained later). When you are ready to boil, start by putting them in an empty pot. Add cold water to the pot till it covers the eggs by about 1″ of water over the top of the eggs. Bring the water to a rapid boil, then cover and turn off the heat. Set the timer for 20 minutes. After that, you will need to put the eggs in an ice bath (a bowl with ice and water in it) for 5 minutes (this creates a steam pocket between the egg and the shell which is what makes it super easy to peel).
While that is sitting, during the 20 minutes, heat olive oil in a Dutch oven over medium heat. Season your chicken breast however you would like, I used Mesquite Grill seasoning that I found at the renaissance fair, but the perfect chicken seasoning or the Emeril’s Essence would be good too. Add the chicken to the Dutch oven and cook for about 2-3 minutes on each side, then bake for 25 minutes. Once it is done, take it out and let it rest for 5 minutes.
The eggs will be done at some point while the chicken is cooking. Once their 20 minutes are done, pour out the hot water, then put the eggs in the ice bath and time that for 5 minutes. Once those 5 minutes are done, you can dry them off and peel them and realize quickly how much you love me for sharing this amazing trick (which I found on the internet and can’t find again but if I do, I will comment it, but no guarantees… sorry for the bad grammar).
While the chicken is still cooking, now we can get everything else ready. So the salad that I started with had red onion, carrots, red cabbage, radishes, celery, cucumber, and green leaf lettuce already mixed together. Then I chopped up the hard boiled eggs, diced a tomato, and diced an avocado. Grab also some crumbled gorgonzola cheese and bacon bits (or make your own crispy bacon and chop it up).
Once the chicken is done and has rested for 5 minutes, dice the chicken and get ready to build. My husband likes it all mixed together, but I did mine traditional cobb style where it looks pretty and is all separate. Then I topped mine with ranch, and my husband topped his with thousand island. Both were tasty. Enjoy!