Lemon Pepper Cobb Salad

Ingredients

• Croutons
• 2 cups (1-inch) cubed French bread
• 2 tablespoons Land O Lakes® Butter melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Salad
• 1 tablespoon Land O Lakes® Butter
• 8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 6 cups (10 ounces) chopped romaine lettuce
• 2 medium (1 1/2 cups) tomatoes, seeded, chopped
• 2 ounces (1/2 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
• 6 slices bacon, cooked, chopped
• 3 large Land O Lakes® Eggs hard-cooked, peeled, sliced
• 1 avocado, pitted, peeled, cut into cubes
• 1/2 cup ranch or blue cheese dressing

Instructions

1. 1

   Heat oven to 375°F.

2. 2

   Place bread cubes onto baking sheet. Drizzle melted butter over bread; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Bake 12-14 minutes or until outsides are crisp and golden brown, flipping halfway through. Set aside.

3. 3

   Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 5-6 minutes or until chicken is no longer pink and internal temperature reaches 165ºF.

4. 4

   Place chopped lettuce onto platter. Arrange all remaining ingredients except dressing in rows over lettuce. Serve with dressing.