Cobb Salad With Mustard Vinaigrette Recipes

Steps:

• In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces.
• Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside.

Steps:

• 1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour into a serving bowl and set aside.
• 2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness. Season with the salt and pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes. Add ¼ cup water, reduce the heat to medium-low, and cover. Simmer until the chicken feels firm when pressed in the center, about 8 minutes. Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute. Transfer chicken to a carving board and let cool. Cut the chicken into bite-sized pieces.
• 3 Spread the lettuce on a large platter. Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows. Serve immediately, with the vinaigrette passed on the side.

Steps:

• In tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
• Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with vinaigrette.