Classic Cobb Salad

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp vegetable oil
• 8 slices bacon
• 4 large eggs
• 1 head romaine lettuce, chopped
• 1 bunch watercress, tough stems removed
• 2 ripe avocados, diced
• 2 medium tomatoes, diced
• 4 oz blue cheese, crumbled
• 2 tbsp chopped fresh chives
• ⅓ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, grated
• Salt and pepper to taste

Method

1. Season the chicken with salt and pepper and cook it in the vegetable oil over medium heat, 6 to 7 minutes a side, until it reaches 165°F. Rest 5 minutes, then dice.
2. Cook the bacon until crisp, drain on paper towels and crumble.
3. Cover the eggs with cold water, bring to a boil, then turn off the heat and let stand 11 minutes. Cool in ice water, peel and chop.
4. Whisk the olive oil, vinegar, mustard and garlic with a pinch of salt and pepper.
5. Spread the romaine and watercress on a platter and arrange the chicken, bacon, eggs, avocado, tomatoes and blue cheese over the top in rows.
6. Scatter the chives over and dress the salad at the table.

Notes