Cobb salad

Extracted from several screenshots of a tasty video that live in my mother’s camera roll.

This recipe makes very large salads (one head of romaine per person). If you want smaller salads, divide it.

Ingredience

For 2 salads

• 1 large or 2 medium heads of romaine lettuce
• 4 eggs, hard boiled and diced
• 2 chicken breasts, halved (4 total breasts)
• 1 package bacon
• 2 plum tomatoes, diced
• 1 avocado, sliced
• 1 container blue cheese

Dressing

• 1 shallot, minced
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• tbsp Dijon mustard

Instructions

1. In a Very Large Pan, fry bacon. Drain almost all of the grease.
2. While bacon is cooking, cut up romaine and wash/spin
3. Season chicken breasts with salt/pepper, cook in bacon pan.
4. While chicken is cooking, cut up tomatoes, avocado, eggs, bacon. Prepare dressing.
5. Create a bed of lettuce and line up salad toppings.
6. Cut up chicken, add in a line atop lettuce and serve.