Cobb Salad with Chicken, Bacon & Avocado

Step 1

Season the chicken breasts generously with salt and pepper on both sides. Sear in a skillet over medium-high heat for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.

Step 2

Cook the bacon in the same skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel to cool, then chop into bite-sized pieces.

Step 3

Whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Slowly whisk in the olive oil until emulsified and smooth, about 1 minute.

Step 4

Arrange the chopped romaine lettuce as the base on a large platter or in individual bowls. Arrange the chicken, bacon, tomato, avocado, eggs, cheddar, red onion, and blue cheese in rows or sections over the lettuce.

Step 5

Drizzle the vinaigrette over the salad just before serving, or serve it on the side so guests can dress to their preference. Toss gently to combine, or eat composed-style with each ingredient in distinct rows.