Chopped Cobb Salad

By Patlynn

Ingredients

• 1 cup crumbled blue cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper
• 8 slices bacon , chopped
• 2 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces
• 3 romaine hearts , chopped
• 1 pint cherry tomatoes , halved
• 2 ripe avocados , pitted, skinned, and chopped
• 3 large hard-cooked eggs , peeled and quartered

Details

Servings 4

Preparation

Step 1

1. Process 1/2 cup cheese, oil, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper in food processor until well combined.

2. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.

3. Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.