Cobb Salad

recette

• Étape 1
  In a pot of salted, boiling water, add the eggs & cook undisturbed for 9 min. Remove eggs & set aside to cool. (Pro-tip: plunge the cooked eggs into ice water to stop the cooking!)
• Étape 2
  Heat a skillet over medium heat & add bacon. Cook until brown & crisp on both sides, about 5-7 min. Remove the bacon & set aside on a paper towel lined plate.
• Étape 3
  Pat the chicken dry with a paper towel. Season all over with salt & pepper. In the same pan with the remaining bacon fat, add chicken over medium heat. Sear the chicken for about 8 min on each side, or until fully cooked (internal temperature reaches 165°F). Remove & set aside.
• Étape 4
  Meanwhile, wash & chop the lettuce.
• Étape 5
  Cut the avocado in half. Remove the pit & slice the avocado.
• Étape 6
  Carefully slice the chicken.
• Étape 7
  Peel the hard boiled eggs. Slice in half.
• Étape 8
  Add lettuce to a serving bowl. Top with sliced chicken, crumbled blue cheese, cherry tomatoes, avocado & hard boiled egg. Crumble the cooled bacon over top.
• Étape 9
  Season the salad with salt & pepper. Dress with extra virgin olive oil & red wine vinegar to taste. Enjoy!