Print: Chicken Cobb Salad with Red Wine Vinaigrette

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Chicken Cobb Salad with Red Wine Vinaigrette

Ingredients · Serves 4 · Prep 25 min · Total 45 min

Vinaigrette
⅓ cup olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 clove garlic, finely grated
¼ tsp kosher salt
¼ tsp black pepper
Salad
4 large eggs
6 slices bacon
2 romaine hearts, chopped
2 cups cooked chicken, diced
1 cup cherry tomatoes, halved
1 large avocado, diced
½ cup blue cheese, crumbled
2 tbsp chives, chopped (optional)

Chicken Cobb Salad with Red Wine Vinaigrette

Steps

Set the 4 eggs in a saucepan and add cold water to cover them by 1 inch.
Bring the water to a full boil over high heat.
Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
While the eggs cook, lay the bacon in a cold skillet and set it over medium heat.
Cook the bacon, turning a few times, until crisp.
Drain the bacon on paper towels, then chop it into bite-size pieces.

Chicken Cobb Salad with Red Wine Vinaigrette

Steps, continued

Shake the olive oil, vinegar, mustard, honey, garlic, salt and pepper together in a jar with the lid on until creamy.
Peel the cooled eggs and cut each one into quarters.
Spread the romaine on a large platter or divide it among 4 bowls.
Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in rows across the lettuce.
Sprinkle with chives, drizzle with some of the vinaigrette and pass the rest at the table.