My husband loves Cobb salads and this year we are getting a CSA share from a local farm. When I found eggs, tomatoes, and lettuce in our box last week I made this delicious salad. He absolutely loved it and so did I! Fresh, crisp vegetables paired with grilled chicken, cheese, and a homemade Dijon vinaigrette make this the perfect summer salad.
1Combine all ingredients for the vinaigrette in a medium bowl and whisk to combine. Place in the refrigerator until ready to serve.
2Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil. Boil for 10 minutes then remove from heat, cover, and allow to sit for 5 additional minutes. Remove the eggs with a slotted spoon and place in ice water. Allow the eggs to stand in the ice water for 10 minutes. Peel and slice.
3Cut the chicken into 1/2 inch cubes. Sprinkle with salt and pepper. Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Saute for 5-6 minutes, turning frequently, until chicken is cooked through.
4Place the romaine lettuce on a large serving platter. Place the chicken along the edge of the lettuce on one side. Place the tomatoes along the edge of the lettuce on the other side. Place a row of sliced eggs next to the chicken and a row of avocado next to the tomatoes. Sprinkle the bacon, cheese, and chives in the center of the salad and serve with a side of the vinaigrette.