Cobb Salad

Ingredients

• 2 breasts (8 oz each) boneless, skinless chicken breasts
• ½ tsp kosher salt
• ¼ tsp black pepper
• 6 strips bacon strips
• 2 eggs large eggs
• 4 cups romaine lettuce, chopped
• 1 avocado ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup blue cheese crumbles
• 3 tbsp red wine vinegar
• 6 tbsp olive oil
• ½ tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp honey

Instructions

1. 1

   Bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for 12 minutes. Transfer to an ice bath, then peel and chop.

2. 2

   While eggs cook, pat chicken breasts dry and season both sides with salt and pepper.

3. 3

   Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and chop once cooled.

4. 4

   In the same skillet with bacon fat remaining, heat over medium-high heat. Add chicken breasts and cook 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice or chop.

5. 5

   Whisk together red wine vinegar, minced garlic, Dijon mustard, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.

6. 6

   Place chopped romaine on a large platter or divide between two plates. Arrange chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows or clusters over the lettuce.

7. 7

   Drizzle vinaigrette over the salad just before serving. Toss gently to combine or let diners dress their own portion.

Tools you’ll need

• small pot
• 12-inch skillet
• chef's knife
• cutting board
• ice bath
• meat thermometer
• small whisk
• small bowl
• large platter or salad plates

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