Name: Bibb Cobb Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4
Ingredients: 3 large eggs; 5 slices bacon; Four 1/4-inch-thick chicken cutlets (about 1 pound); Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil; 3 tablespoons cider vinegar; 2 teaspoons Dijon mustard; 2 heads Bibb lettuce, leaves separated and large leaves torn; 1 avocado, sliced; 2 cups grape tomatoes, halved; 4 ounces blue cheese, crumbled

Directions

Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

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Bibb Cobb Salad

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