Cobb Salad Grilled Chicken

By nlhartman

Ingredients

• 1 cup chopped red onion
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon-style mustard
• Coarse salt and freshly ground black pepper
• 4 skinless, boneless chicken breast halves, pounded evenly to 3/4 inch thickness
• 3 tablespoons olive oil
• 2 hard-cooked eggs, peeled and halved
• 1 ripe avocado, halved, pitted, peeled, and sliced
• 2 ounces blue cheese
• 1 head romaine lettuce, torn (8 to 10 cups)
• 6 slices bacon, crisp-cooked and coarsely crumbled

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a small bowl stir together onion, vinegar, mustard, and a pinch salt; let stand at least 30 minutes.

Meanwhile, season chicken on both sides with salt and black pepper; brush with 1 Tbsp. olive oil. Grill on rack of a covered grill directly over medium-high heat 8 to 10 minutes or until 165 degrees F, turning once.

Divide chicken, egg halves, avocado, and blue cheese over romaine among four plates. Whisk remaining 2 Tbsp. olive oil into onion mixture; drizzle over salads. Sprinkle with bacon.