Cobb Salad

This such a classic, everyone has their own version, this is mine.

• Ready In: 35 mins
• Serves: 6
• Yields: 12 c

Ingredients

• 3  boneless skinless chicken breasts
• 1  dash salt
• 1  dash pepper
• 2  teaspoons olive oil
• 6  slices bacon
• 1  garlic clove, minced
• 1⁄4 cup red wine vinegar
• 1  tablespoon lemon juice
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon Worcestershire sauce
• 3⁄4 cup extra virgin olive oil
• 1  dash salt
• 1  dash pepper
• 12  cups  mixed salad greens
• 2  tomatoes, diced
• 2  avocados, pitted and diced
• 2  eggs, hard boiled, chopped
• 1⁄4 lb blue cheese, crumbled
• 1⁄4 cup fresh chives, crumbled

Directions

1. Heat the 2 t olive oil in a heavy frying pan, over med-high heat.
2. Add then chicken and cook until browned on both sides, about 2 minutes on each side, then reduce heat to medium and cook until breasts are done and no longer pink in the middle.
3. Move to a cutting board and let cool, cut each breast into strips against the grain, set aside.
4. Drain the pan of any drippings and cook bacon over medium heat, until crispy, about 6 minutes. Move bacon to a plate covered with paper towels, when bacon is cool chop and set aside.
5. In a small bowl, combine the garlic, vinegar, lemon juice, mustard, sugar, and Worcestershire Sauce. Slowly whisk in the extra virgin olive oil. Season with salt and pepper to taste.
6. Place the mixed greens in a large serving bowl, top with chicken, tomatoes, avocado, eggs, blue cheese, bacon and chives.
7. Serve with vinegeratte.