The Eatingwell Cobb Salad

This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Dressing

• 3  tablespoons white wine vinegar
• 2  tablespoons shallots, finely minced
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon salt
• 1  teaspoon fresh ground pepper
• 3  tablespoons extra virgin olive oil

• Salad

• 10  cups  mixed salad greens
• 1⁄2 lb  cooked chicken breast, shredded (1 large breast half, *see Tip)
• 2  eggs, hard-boiled, peeled and chopped (**see Tip)
• 2  slices bacon, cooked and crumbled
• 2  medium tomatoes, diced
• 1  large cucumber, seeded and sliced
• 1  avocado, diced
• 1⁄2 cup blue cheese, crumbled (optional)

Directions

1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
2. Whisk in oil until combined.
3. Place salad greens in a large bowl.
4. Add half of the dressing and toss to coat.
5. Divide salad greens among 4 plates.
6. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
7. Drizzle the salads with the remaining dressing.
8. TIP:
9. *Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
10. **To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
11. Serves 4.