Chicken Bacon Cobb Salad with Sundried Tomato Chicken Sausage

Ingredients

  • 1 (3 ounce) package al fresco Uncured Original Fully Cooked Chicken Bacon
  • 1 (12 ounce) package al fresco Sun Dried Tomato Chicken Sausage
  • 3 large eggs
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 3/4 cup blue cheese, crumbled
  • 1 avocado – peeled, pitted and diced

Directions

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and quarter.

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Meanwhile, prepare a medium skillet with cooking spray, pan brown or grill the al fresco Sundried Tomato Chicken Sausages over medium high heat. Turn frequently while cooking. Slice sausages on the diagonal 1/4-inch thick.

Place 6 slices of al fresco fully cooked chicken bacon on a microwave safe plate and heat in the microwave for 30 to 50 seconds, or until desired crispness is achieved. To assemble, place chopped lettuce in a large bowl. Evenly divide and arrange chicken sausage, blue cheese, chicken bacon, eggs, avocado and tomatoes in a row on top of the lettuce.

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