Zesty Chicken Cobb Salad

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Vinegar

  Cider

  ¼ cup or 60g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Blue cheese

  4 oz or 113g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

Directions

1. Place eggs in a pan and cover with water. Bring to a boil, cover, remove from heat, and let rest for 10 minutes. Drain, rinse, peel, and set aside.
2. Slice bacon into 1-inch pieces.
3. Season chicken breasts on both sides with salt and pepper.
4. Cook bacon over medium-high heat until crispy. Remove and drain on a paper towel.
5. Cook chicken breasts for 7 minutes on each side, or until the internal temperature reaches 165°F.
6. In a bowl, whisk together shallots, apple cider vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil until emulsified.
7. Chop romaine into bite-sized pieces and dice chicken into cubes.
8. In a serving bowl, add a bed of romaine lettuce.
9. Arrange chicken, blue cheese, bacon, avocado, egg, and tomatoes in lines across the bowl.
10. Drizzle the dressing over the top.