Gluten-Free Cobb Salad

Ingredients

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• 1 lb boneless, skinless chicken breasts (2 small)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slices bacon
• 4 large eggs
• 2 heads romaine lettuce, chopped (about 8 cups)
• 1 cup cherry tomatoes, halved
• 1 large ripe avocado, diced
• 1/2 cup crumbled blue cheese
• 2 tbsp chopped chives
• 1/3 cup extra-virgin olive oil, for the vinaigrette
• 3 tbsp red wine vinegar Shop
• 1 tsp Dijon mustard Shop
• 1 small garlic clove, grated

Instructions

1. 1 Put the eggs in a saucepan, cover with cold water by 1 inch and bring to a boil. Turn off the heat, cover and let stand for 11 minutes, then move to ice water. Peel and quarter.
2. 2 Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels and crumble. Pour off all but 1 tbsp fat.
3. 3 Pound the chicken to an even 3/4 inch thick, rub with the olive oil, salt and pepper, and cook in the skillet over medium-high heat for 5-6 minutes per side, until the thickest part reaches 165°F (74°C). Rest for 5 minutes and slice.
4. 4 Whisk the extra-virgin olive oil, vinegar, Dijon, garlic and a pinch of salt and pepper into a vinaigrette.
5. 5 Spread the romaine on a platter. Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in neat rows over the top and scatter with chives.
6. 6 Serve with the vinaigrette on the side, or drizzle and toss at the table.

Tips & Notes

• Pound the chicken breasts to an even thickness before cooking. They cook through at the same time and stay juicy instead of drying at the thin end.
• Dice the avocado last and arrange it right before serving so it stays green in the Cobb salad.
• Prep the eggs, bacon and vinaigrette up to 2 days ahead and keep them chilled separately. Assemble the Cobb salad just before eating.

Common questions