California Cobb Salad with Dijon Vinaigrette

[Sincerely-Food-Chef]

Ingredients

• 1 avocado
• 4 slices bacon
• 1 ½ lb chicken breasts, boneless skinless
• 1 (4 oz) pkg crumbled blue cheese
• 4 eggs
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 head romaine lettuce
• black pepper
• Dijon mustard
• extra virgin olive oil
• red wine vinegar
• salt
• virgin coconut oil

Instructions

1. Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.
   • 4 eggs
2. Heat a skillet over medium-low heat.
3. Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.
   • 1 ½ lb chicken breasts, boneless skinless
   • ¼ tsp salt
   • ¼ tsp black pepper
4. Cut bacon strips in half crosswise.
   • 4 strips bacon
5. Coat bottom of skillet with oil. Add chicken and bacon. Cook chicken until golden brown and no longer pink inside, 4-5 minutes per side. Cook bacon until crispy, 4-5 minutes per side. Transfer both to a plate lined with paper towels.
   • 1 tbsp virgin coconut oil
6. Peel and mince garlic. In a medium bowl, prepare dressing by whisking together the garlic, olive oil, vinegar, Dijon, salt, and pepper. Set aside.
   • 2 cloves garlic
   • 6 tbsp extra virgin olive oil
   • 2 tbsp red wine vinegar
   • 2 tsp Dijon mustard
   • ¼ tsp salt
   • ¼ tsp black pepper
7. Wash lettuce, halve lengthwise, then chop crosswise into 1 inch strips.
   • 1 head romaine lettuce
8. Wash and halve tomatoes.
   • 1 pint grape tomatoes
9. Halve and pit avocado; scoop out the flesh and medium dice.
   • 1 avocado
10. Cut chicken into cubes. Roughly chop bacon. Peel and roughly chop eggs.
11. To serve, arrange a bed of lettuce on a plate, then add tomatoes, avocado, chicken, bacon, eggs, and blue cheese in rows over top. Drizzle with dressing and enjoy!
    • 1 (4 oz) pkg crumbled blue cheese