Cobb Salad with Chicken, Bacon & Avocado

Ingredients

• 1 lb Boneless, skinless chicken breasts
• ½ tsp Salt
• ¼ tsp Black pepper
• 6 oz Bacon strips
• 6 cups Romaine lettuce, chopped
• 1 medium Tomato, diced
• 2 medium Avocado, diced
• 3 large Hard-boiled eggs, chopped
• ½ cup Sharp cheddar cheese, crumbled
• ¼ cup Red onion, finely diced
• ¼ cup Blue cheese crumbles
• 3 tbsp Red wine vinegar
• 6 tbsp Extra-virgin olive oil
• ½ tsp Dijon mustard
• 1 clove Garlic, minced

Instructions

1. 1

   Season the chicken breasts generously with salt and pepper on both sides. Sear in a skillet over medium-high heat for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.

2. 2

   Cook the bacon in the same skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel to cool, then chop into bite-sized pieces.

3. 3

   Whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Slowly whisk in the olive oil until emulsified and smooth, about 1 minute.

4. 4

   Arrange the chopped romaine lettuce as the base on a large platter or in individual bowls. Arrange the chicken, bacon, tomato, avocado, eggs, cheddar, red onion, and blue cheese in rows or sections over the lettuce.

5. 5

   Drizzle the vinaigrette over the salad just before serving, or serve it on the side so guests can dress to their preference. Toss gently to combine, or eat composed-style with each ingredient in distinct rows.

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