Crisp Romaine, tender chicken, rich avocado and blue cheese, bacon, tomatoes and a creamy vinaigrette. The 1930's classic Cobb Salad has something for everyone. For no dairy or paleo just skip the blue cheese.
1poundcooked chickenfor how to poach chicken read here, about 3 cups cubed
4hardboiled eggs
12-16cherry tomatoes
1avocado quartered and chopped
4ouncesof blue cheese crumbles
Instructions
In a small bowl whisk all vinaigrette ingredients together until creamy.
Pre-heat an oven to 350°F. Line a rimmed baking half sheet pan with foil (for easy cleanup). Top with a wire cooling rack. Lay bacon slices on the wire rack and bake for 20 minutes. Turn slices over and bake approximately another 10 minutes or until back is crisp. Cool and chop.
While bacon is baking, work on the other salad components. After washing, slice Romaine head crosswise into thin ribbons. Slice the eggs and halve the tomatoes. If serving right away, slice and chop the avocado and keep refrigerated until assembly time.
To serve the Cobb salad, place a pile of Romaine on each of 4 plates, the arrange all of the other ingredients on top in sections or rows. You can even toss is all together. Serve dressing on the side.
Notes
All of the components can be made 2-3 days ahead for faster serving. Slice the avocado just before serving for freshness. You can use leftover roast chicken or rotisserie chicken, but poaching is easy and fast. See the post on how to poach chicken.