Cobb Salad with Balsamic Shallot Vinaigrette

Ingredients

• •¼ cup balsamic vinegar
• •½ teaspoon salt
• •¼ teaspoon freshly ground black pepper
• •¾ cup extra-virgin olive oil
• •2 tablespoons minced shallots
• •2 pieces skinless boneless chicken breast halves
• •½ teaspoon salt
• •¼ teaspoon freshly ground black pepper
• •2 teaspoons extra-virgin olive oil
• •2 hearts romaine lettuce
• •2 large tomatoes
• •2 whole avocados
• •8 strips turkey bacon
• •2 whole hard-boiled eggs
• •1 cup reduced-fat blue cheese

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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 1/4 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.

   25 min

3. 3.

   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.

   10 min