The EatingWell Cobb Salad
"Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad...."
INGREDIENTS
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3 tablespoons white-wine vinegar
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2 tablespoons finely minced shallot
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1 tablespoon Dijon mustard
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1/4 teaspoon salt
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1 teaspoon freshly ground pepper
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3 tablespoons extra-virgin olive oil
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10 cups mixed salad greens
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1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)
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2 eggs, hard-boiled, peeled and chopped (see Tip)
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2 strips bacon, cooked and crumbled
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2 medium tomatoes, diced
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1 large cucumber, seeded and sliced
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1 avocado, diced
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1/2 cup crumbled blue cheese (optional)
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Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer
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