California Cobb Salad with Dijon Vinaigrette

Directions

1. Place the eggs in a small saucepan and cover with water. Bring to a boil, then lower to a simmer for 8 minutes. Drain and cool quickly under cold water or ice.
2. Heat a skillet over medium-low and prepare the chicken and bacon for cooking.
3. Slice the chicken in half horizontally to make thin fillets. Season with salt and pepper.
4. Split the bacon strips crosswise in half.
5. Lightly oil the skillet bottom. Add the chicken and bacon and cook until the chicken is golden and cooked through (about 4–5 minutes per side) and the bacon is crispy (about 4–5 minutes per side). Move both to a plate lined with paper towels.
6. Mince the garlic and whisk it with olive oil, red wine vinegar, Dijon mustard, salt, and pepper to form the dressing; set aside.
7. Wash the romaine and cut into roughly 1-inch strips. Rinse the grape tomatoes and halve them.
8. Halve and scoop the avocado flesh; dice it into medium-sized pieces.
9. Cube the cooked chicken, roughly chop the bacon, and peel and rough-chop the eggs.
10. To assemble, lay a bed of lettuce on each plate, then arrange tomatoes, avocado, chicken, bacon, eggs, and blue cheese in rows. Drizzle with the dressing and serve.