Zesty Chicken Cobb Salad

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 full breast (both fillets) or 580g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, white

  1 tsp, ground 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

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• 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

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Place eggs in a pan and cover with water. Bring to a boil, cover, remove from heat, and let rest 10 minutes. Drain, rinse, peel, and set aside.
2. Slice strips of bacon into 1-inch pieces.
3. Aggressively season chicken breast on both sides with salt and pepper.
4. Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .
5. Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165 degrees F.
6. In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
7. Chop romaine into bite size pieces and dice chicken into cubes.
8. In a serving bowl, add a bed of romaine lettuce.
9. In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
10. Drizzle the dressing over the top.
11. Recipe inspired by: https://www.buzzfeed.com/clairenolan/try-this-zesty-chicken-cobb-salad-for-lunch-next-week?b=1&utm_term=.qqq6Yd1Y6#.lkkkAZMAk