Season the chicken generously with salt & pepper. Heat the oil in a pan over medium heat. When the oil is hot add the chicken to the pan. Place a lid on the pan and cook for 7 minutes. Flip the chicken over and cook while covered until chicken is cooked through (165°F), 6 to 9 more minutes. Set the cooked chicken on a cutting board and set aside to rest for 10 minutes.
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. When water starts to boil cover the pan and take off the heat. Let eggs sit for 10 minutes. Drain the eggs and rinse under cold water. Carefully peel the eggs then cut them into wedges and set aside.
When the chicken has rested for 10 minutes cut into bite-size slices.
Lay the chopped romaine lettuce in the bottom of a large shallow bowl. Top the lettuce with the eggs, chicken, cheddar, Swiss, tomatoes, and cucumber.
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