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.

---

Steps

---

Whisk vinegar , shallot , mustard , salt and pepper in a small bowl to combine.

---

Whisk in oil until combined.

---

Place salad greens in a large bowl.

---

Add half of the dressing and toss to coat.

---

Divide salad greens among 4 plates.

---

Arrange equal portions of chicken , egg , bacon , tomatoes , cucumber , avocado and blue cheese on top of the lettuce.

---

Drizzle the salads with the remaining dressing.

---

Cover , reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle , 10 to 12 minutes.

---

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.

---

Serves 4.

---

Ingredients

---

white wine vinegar, shallots, dijon mustard, salt, fresh ground pepper, extra virgin olive oil, mixed salad greens, cooked chicken breast, eggs, bacon, tomatoes, cucumber, avocado, blue cheese