Target: 6 × 4 inches · landscape

Cobb Salad

55 min · 4 main-course servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken breasts

□ 1 tbsp olive oil

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper, divided

□ 6 slices thick-cut bacon

□ 4 large eggs

□ 2 tbsp red wine vinegar

□ 1 tsp Dijon mustard

□ 1 small shallot, finely minced

□ 1/2 tsp honey

□ 1/3 cup extra-virgin olive oil

□ 2 heads romaine lettuce, chopped into bite-size pieces

□ 1 pint cherry tomatoes, halved

□ 1 large ripe avocado, diced

□ 4 oz blue cheese crumbles

Directions

1. Whisk vinegar, Dijon, shallot, honey, salt, pepper, and oil. Slowly render bacon over medium-low heat until crisp; crumble when cool.

2. Cover eggs with cold water, boil, cover off heat 10 minutes, then cool and quarter. Pat chicken dry and coat with oil, salt, and pepper.

3. Grill or pan-cook chicken 5 to 7 minutes per side to 165 F; rest 5 minutes, then slice across the grain.

4. Dry romaine and spread on a platter. Lightly dress, then arrange chicken, bacon, egg, tomato, avocado, and blue cheese in rows; pass extra vinaigrette.

Cook’s note: Dry the romaine well and keep the toppings in rows; pass extra vinaigrette at the table.