Cobb Salad Recipe

Ingredients

• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon granulated sugar
• 1 clove garlic, pressed or minced
• 1/3 cup extra virgin olive oil
• kosher salt to taste
• freshly ground black pepper to taste
• 2 chicken breasts
• 2/3 cup bottled Italian dressing
• 6 cups chopped romaine lettuce
• 6 slices cooked bacon coarsely chopped
• 4 hard-boiled large eggs peeled and quartered
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 2 avocados, diced
• 1 lemon juiced
• 5 ounces blue cheese

Instructions

1. 1

   In a small bowl, whisk the red wine vinegar, Dijon mustard, lemon juice, granulated sugar, garlic, and olive oil. Season with salt and black pepper to taste.

2. 2

   Marinate the chicken in the Italian dressing for about 30 minutes. Grill the chicken in a 375-400 degree preheated grill for about 10-12 minutes or until it reaches an internal temperature of 165 degrees, flipping halfway through. Cover loosely with an aluminum foil tent.

3. 3

   Fill salad bowl or salad platter with greens. Top with bacon, eggs, tomatoes, and red onion.

4. 4

   Brush or spritz the sliced avocado with lemon juice. Add the avocado to the top of the salad. Dice the cooked chicken and add it to the salad.

5. 5

   Top with the blue cheese. Drizzle with the dressing and toss to coat.