Grilled Cobb Salad

This is a variation on the classic Cobb salad. I love canned baby corn and thought the addition of it to this salad made it more interesting.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄4 lbs boneless skinless chicken breast halves
• 3  tablespoons  balsamic vinaigrette
• 2  eggs
• 6  cups  roughly chopped romaine lettuce
• 1  tomatoes, halved and thinly sliced
• 1  avocado, peeled,pitted and thinly sliced
• 1 (14 ounce) can  drained  baby corn, rinsed
• 6  slices bacon, cooked and cut into 1 inch pieces
• 2  green onions, thinly sliced
• 1⁄3 cup blue cheese, crumbled
• 2⁄3 cup  balsamic vinaigrette (or your preferred dressing)

Directions

1. Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes.
2. Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes.
3. Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices.
4. Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.