Chicken Cobb Salad
Ingredients
- 4 large eggs (see note)
- 6 slices bacon
- ¾ lb boneless, skinless chicken breasts
- 1 (10-oz) pkg chopped romaine lettuce
- 2 avocados, pitted and chopped
- 3 Roma tomatoes, chopped
- 1 (5-oz) pkg crumbled blue cheese
- 2 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- 3 Tbsp olive oil
Instructions
- Place eggs in a single layer in a stainless steel saucepan; add water to cover. Bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain and run cold water over eggs. Peel and chop eggs.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; remove bacon, reserving 1 Tbsp drippings in pan. Crumble bacon.
- Lightly season chicken with salt and pepper. Cook in hot drippings over medium-high heat 6 minutes per side or until done. Cool slightly; slice chicken.
- Combine lettuce, avocado, tomatoes and cheese in a large serving bowl.
- Whisk together vinegar, mustard, and oil. Toss dressing with salad. Season with salt and pepper to taste.
- Arrange salad on individual plates; top with chicken.
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