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Classic Cobb Salad with Lemon Vinaigrette

Romaine lettuce, grilled chicken, hard boiled eggs, crispy bacon, avocados, onion, tomatoes and crumbled blue cheese, drizzled with a lemony vinaigrette dressing. The perfect salad for lunch or dinner!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 1 lg. head of romaine or iceberg lettuce chopped
  • 2 lbs. chicken breasts grilled or cooked
  • 6 hard-boiled eggs sliced
  • 1/2 lb. bacon cooked crisp and chopped
  • 2 lg. avocados chopped
  • 1/2 red onion diced
  • 2 lg. tomatoes sliced or diced
  • 1 c. crumbled blue cheese
  • Salt and pepper
  • VINAIGRETTE :
  • 1 tsp. lemon zest
  • Juice of 1 lemon
  • 3 T. red wine vinegar
  • 2 T. agave syrup
  • 1/4 c. olive oil
  • Salt and pepper

Instructions

  • Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.
  • Add lettuce to a large platter or bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.
  • Vinaigrette: In a small bowl, whisk together lemon zest, lemon juice, red wine vinegar and agave syrup. Slowly whisk in olive oil. Season with salt and pepper. Drizzle over salad.
  • Cook's Note: To make this recipe even easier, use a rotisserie chicken from your supermarket.