Chicken Cobb Salad with Red Wine Vinaigrette
- 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
- 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.
- 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.
Chicken Cobb Salad with Red Wine Vinaigrette
- Sprinkle with chives, drizzle with some of the vinaigrette and pass the rest at the table.