The Eatingwell Cobb Salad

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons wine vinegar
• 2 tablespoons shallots, finely minced
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
• 1 teaspoon fresh ground pepper
• 3 tablespoons extra virgin olive oil
• 10 cups mixed salad greens
• 1/2 lb cooked chicken breast, shredded (1 large breast half, *see tip)
• 2 eggs, hard-boiled, peeled and chopped (**see tip)
• 2 slices bacon, cooked and crumbled
• 2 medium tomatoes, diced
• 1 large cucumber, seeded and sliced
• 1 avocado, diced
• 1/2 cup blue cheese, crumbled (optional)

Recipe

• 1 whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
• 2 whisk in oil until combined.
• 3 place salad greens in a large bowl.
• 4 add half of the dressing and toss to coat.
• 5 divide salad greens among 4 plates.
• 6 arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
• 7 drizzle the salads with the remaining dressing.
• 8 tip:
• 9 *tips to poach chicken breast: place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• 10 **to hard-boil eggs: place eggs in a single layer in a saucepan; cover with water. bring to a simmer over medium-high heat. reduce heat to low and cook at the barest simmer for 10 minutes. remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
• 11 serves 4.