California Cobb Salad

Instructions

1. 1

   Cook the Eggs and Bacon

   • Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • While eggs are standing, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop.
   • After 10-12 minutes, transfer the eggs to a bowl of ice water to cool completely. Peel and quarter them.
2. 2

   Grill the Chicken

   • Pat the chicken breasts dry and season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
   • Heat 1 tbsp of olive oil in a grill pan or skillet over medium-high heat.
   • Cook the chicken for 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
   • Transfer the chicken to a cutting board and let it rest for 5-10 minutes before dicing into bite-sized pieces.
3. 3

   Prepare the Vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic.
   • Add the remaining 1/2 tsp salt and 1/4 tsp black pepper.
   • Whisk vigorously or shake the jar until the dressing is well emulsified.
4. 4

   Assemble the Salad

   • Peel, pit, and dice the avocado just before assembling to prevent browning.
   • Create an even bed of chopped romaine lettuce on a large platter or in a wide, shallow bowl.
   • Arrange the diced chicken, crumbled bacon, quartered eggs, halved cherry tomatoes, diced avocado, sliced red onion, and crumbled blue cheese in distinct, neat rows over the lettuce.
   • Drizzle the vinaigrette over the salad right before serving, or serve it on the side.