Kitchen Tools

  • Large pot
  • Tongs
  • Large pan
  • Paper towel
  • Small bowl
  • Colander

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


2 half-dozen hope eggs

1 ear corn

2 slices pork bacon (field gate or harley)

8-10 oz. boneless chicken breast

To taste salt & pepper

¼ cup buttermilk (while quantities last)

2 tbsp. sheldon creek plain greek yogurt

1 tsp. dried parsley

1 head lettuce, romaine

1 tomato, hot house

¼ cup black beans

4 tbsp. old cheddar cheese

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Boil the Eggs & Corn
• Bring a large pot of water to boil. Once boiling, carefully add the eggs and corn. Turn off the heat, cover, and cook for 8-10 minutes.
• Remove the corn with tongs, rinse under cold water, and set aside. Cover the pot again and let the eggs cook for another 5 minutes. Drain the water, and de-shell the eggs. Set aside. Cook the Bacon & Chicken
• While the eggs and corn boil, place a large pan over medum-high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel and set aside. Return the pan to the element.
• Season the chicken breast(s) with salt and pepper to taste. Add it to the same pan used for the bacon and cook, flipping once, for about 3-4 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink. Let cool before dicing into ½-inch pieces.

Make the Dressing & Chop the Ingredients
• In a small bowl, use a fork to whisk together the buttermilk, Greek yogurt, dried herbs, and salt and pepper to taste. Set aside.
• Rinse the romaine lettuce and tomato. Remove the kernels from the corn with a knife, roughly chop the romaine lettuce and dice the tomato. Peel, pit, and slice the avocado.
• Rinse the black beans in a colander. Chop the eggs and bacon into ½-inch pieces. Cube the cheddar.

Bring It All Together
• Divide the romaine lettuce evenly between two bowls. Top with arranged rows of bacon, chicken, eggs, tomato, avocado, corn, black beans, and cheddar. Drizzle with creamy herbed dressing!