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Chopped Cobb Salad with Blue Cheese

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

  • 1 cup crumbled blue cheese, you only need 1/2 cup cheese if you are going to forego the blue cheese dressing and only use blue cheese for the salad
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 8 slices bacon, chopped
  • 2 boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 3 romaine hearts, chopped
  • 1 pint cherry tomatoes, halved
  • 2 medium ripe avocados, pitted, skinned and chopped
  • 3 hard-boiled eggs, peeled and quartered

Instructions 

  • Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined. (This step is only if you want to use the blue cheese dressing – omit this step if you are going to use your favorite salad dressing.)
  • Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.
  • Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.