Chicken Cobb Salad with Bacon and Egg

Ingredients

• 1 1/4 lb boneless chicken breast
• 6 oz bacon
• 4 large eggs
• 2 romaine lettuce
• 1 avocado
• 10 oz cherry tomatoes
• 1 tbsp dijon mustard
• 2 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp ground black pepper

Method

1. 1

   Cover the eggs with cold water, bring to a boil, then cover and let stand off the heat 10 minutes. Cool under cold water and peel.

2. 2

   Cook the bacon in a skillet until crisp. Drain on paper towels and crumble.

3. 3

   Season the chicken with salt and pepper and cook in the bacon fat over medium heat, 6 minutes per side, until cooked through. Rest, then slice.

4. 4

   Whisk the Dijon, red wine vinegar, and olive oil with a pinch of salt to make the dressing.

5. 5

   Chop the romaine and spread on a large platter. Arrange the chicken, bacon, quartered eggs, sliced avocado, and halved cherry tomatoes in rows on top.

6. 6

   Drizzle with the vinaigrette and grind over black pepper just before serving.

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