Chopped Cobb Salad with Blue Cheese

from melskitchencafe.com

1 cup crumbled blue cheese (you only need 1/2 cup cheese if you are going to forego the blue cheese dressing and only use blue cheese for the salad)

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt and pepper

8 slices bacon, chopped

2 boneless, skinless chicken breasts (about 12 ounces), cut into 1/2-inch pieces

3 romaine hearts, chopped

1 pint cherry tomatoes, halved

2 ripe avocados, pitted, skinned and chopped

3 hard-cooked eggs, peeled and quartered

Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined. (This step is only if you want to use the blue cheese dressing – omit this step if you are going to use your favorite salad dressing.)

Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.


Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.