Cobb Salad With Warm Bacon Vinaigrette Recipes

Steps:

• Toss together romaine and spinach in a large bowl.
• Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
• Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
• Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
• Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Steps:

• Toss together romaine and spinach in a large bowl.
• Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
• Discard all but 2 tablespoons bacon drippings and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5-6 minutes total. Transfer chicken to a plate.
• Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from the chicken.
• Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese and bacon.

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.

Steps:

• Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
• Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
• Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
• Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
• Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
• Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
• Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
• Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.