Ingredients:

  • 6 cups mixed lettuce (iceberg, romaine, butter lettuce, etc.)
  • 2 medium tomatoes, seeded and chopped
  • 2 hard-boiled eggs, peeled and chopped
  • 4 slices bacon, cooked until crispy and crumbled
  • 1 cup cooked chicken or turkey, diced
  • 1 ripe avocado, pitted and diced
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 cup chopped fresh chives
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash, dry and chop the lettuce and place in a large bowl.
  2. Cook bacon until crispy. Drain on paper towels, cool, and crumble.
  3. If using pre-cooked chicken/turkey, dice. If cooking from raw, cook until internal temperature reaches 165°F (74°C).
  4. Bring eggs to a boil, then simmer for 10 minutes. Cool in ice water, peel, and chop.
  5. Dice tomatoes, avocado, and chives. Crumble blue cheese (if using).
  6. Whisk together red wine vinegar, olive oil, Dijon mustard, honey/maple syrup, salt, and pepper in a small bowl until emulsified.
  7. Arrange the lettuce in a large bowl or on individual plates. Neatly arrange rows of tomatoes, eggs, bacon, chicken/turkey, avocado, and blue cheese (if using) on top of the lettuce.
  8. Drizzle vinaigrette over the cobb salad. Garnish with fresh chives. Serve immediately.