California Cobb Salad with Dijon Vinaigrette

Updated at: Thu, 17 Aug 2023 04:50:05 GMT

Step 1

Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Step 2

Heat a skillet over medium-low heat.

Step 3

Slice chicken in half horizontally to form thin fillets. Season with ⅛ tsp salt and ⅛ tsp pepper.

Step 4

Cut bacon strips in half crosswise.

Step 5

Coat bottom of skillet with ½ tbsp oil. Add chicken and bacon. Cook chicken until golden brown and no longer pink inside, 4-5 minutes per side. Cook bacon until crispy, 4-5 minutes per side. Transfer both to a plate lined with paper towels.

Step 6

Peel and mince garlic. In a small bowl, prepare dressing by whisking together the garlic,3 tbsp olive oil, 1 tbsp vinegar, 1 tsp Dijon, ⅛ tsp salt, and ⅛ tsp pepper. Set aside.

Step 7

Wash lettuce and chop crosswise into 2 ½ cm strips.

Step 8

Wash and halve tomatoes.

Step 9

Scoop out the avocado flesh and medium dice.

Step 10

Cut chicken into cubes. Roughly chop bacon. Peel and roughly chop eggs.

Step 11

To serve, arrange a bed of lettuce on a plate, then add tomatoes, avocado, chicken, bacon, eggs, and blue cheese in rows over top. Drizzle with dressing and enjoy!

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