Cobb Salad

Ingredients

• 3 boneless skinless chicken breasts
• 1 dash salt
• 1 dash pepper
• 2 teaspoons olive oil
• 6 slices bacon
• 1 garlic clove, minced
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon worcestershire sauce
• 3/4 cup extra virgin olive oil
• 1 dash salt
• 1 dash pepper
• 12 cups mixed salad greens
• 2 tomatoes, diced
• 2 avocados, pitted and diced
• 2 eggs, hard boiled, chopped
• 1/4 lb blue cheese, crumbled
• 1/4 cup fresh chives, crumbled

Directions

1. 1

   Heat the 2 t olive oil in a heavy frying pan, over med-high heat.

2. 2

   Add then chicken and cook until browned on both sides, about 2 minutes on each side, then reduce heat to medium and cook until breasts are done and no longer pink in the middle.

3. 3

   Move to a cutting board and let cool, cut each breast into strips against the grain, set aside.

4. 4

   Drain the pan of any drippings and cook bacon over medium heat, until crispy, about 6 minutes. Move bacon to a plate covered with paper towels, when bacon is cool chop and set aside.

5. 5

   In a small bowl, combine the garlic, vinegar, lemon juice, mustard, sugar, and Worcestershire Sauce. Slowly whisk in the extra virgin olive oil. Season with salt and pepper to taste.

6. 6

   Place the mixed greens in a large serving bowl, top with chicken, tomatoes, avocado, eggs, blue cheese, bacon and chives.

7. 7

   Serve with vinegeratte.