Cobb Salad With Warm Bacon Vinaigrette

Submitted by Little Suzy Homemak

"From August 2008 Gourmet Magazine. I love Cobb Salad and this is a great version."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2

ingredients

• 1 romaine lettuce, heart torn into bite size pieces
• 709.77 ml packed Baby Spinach
• 4 slice bacon, chopped
• 14.79 ml vegetable oil
• 6 chicken tenders (about 1/2 pound)
• 29.58 ml red wine vinegar
• 22.18 ml cider vinegar
• 4.92 ml grainy mustard
• 2 hard-boiled eggs, halved
• 1 small tomatoes, cut into wedges
• 1 avocado
• 118.29 ml crumbled blue cheese (about 3 ounces)

directions

1. Toss together romaine and spinach in a large bowl.
2. Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
3. Discard all but 2 tablespoons bacon drippings and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5-6 minutes total. Transfer chicken to a plate.
4. Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from the chicken.
5. Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese and bacon.