Cobb Salad with Blue Cheese and Bacon

Ingredients

• 2 boneless skinless chicken breasts
• 6 slices bacon
• 3 large eggs
• 1 head iceberg lettuce, chopped
• 4 cups romaine lettuce, chopped
• 2 medium tomatoes, cored and diced
• 1 ripe avocado, diced
• 1/2 cup crumbled blue cheese
• 3 tbsp chopped fresh chives
• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard
• 2/3 cup olive oil
• 1 tsp salt, divided, plus more to taste
• 1/2 tsp black pepper, divided

Instructions

1. Place the eggs in a small saucepan and cover with 1 inch of cold water. Bring to a full boil over high heat, then cover, remove from the heat, and let sit exactly 11 minutes for a fully set but not chalky yolk.
2. Drain the eggs and transfer immediately to a bowl of ice water for 5 minutes; this stops the cooking and makes them much easier to peel. Peel and dice once cool.
3. Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat a skillet over medium heat with 1 tbsp of any neutral oil and cook the chicken 6 to 7 minutes per side until it reaches 165 F internally and juices run clear.
4. Rest the chicken 5 minutes, then dice into 1/2-inch cubes.
5. In the same skillet, cook the bacon over medium heat for 6 to 8 minutes, flipping occasionally, until deeply crisp and browned. Transfer to a paper-towel-lined plate to drain, then crumble once cool enough to handle.
6. Make the dressing: in a small jar, combine the red wine vinegar, Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper. Shake or whisk to dissolve the salt.
7. Add the olive oil to the jar, seal the lid tightly, and shake vigorously for 20 to 30 seconds until the dressing turns pale and slightly thickened. This vigorous shaking is what temporarily emulsifies the vinegar and oil.
8. Spread the chopped iceberg and romaine in an even layer across a large, wide platter to form the base of the salad.
9. Arrange the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in distinct rows or wedges across the top of the lettuce, keeping each ingredient in its own section rather than mixing them.
10. Scatter the chopped chives over the top for color and a mild oniony bite.
11. Drizzle about half the dressing evenly over the whole platter right before serving, and pass the rest at the table.
12. To serve, either bring the platter to the table and let guests toss their own portion, or toss the whole thing together in a large bowl just before plating if you prefer it fully mixed.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.