Cobb Salad

Ingredients

• 6 cups chopped romaine lettuce
• 2 cups cooked chicken breast, diced
• 4 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. 1Cook the bacon in a skillet until crisp, then drain on paper towels and crumble once cooled.
2. 2Boil the eggs for about 10 minutes, cool in ice water, peel, and slice.
3. 3Spread the chopped romaine over a large platter as the base layer.
4. 4Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat rows across the lettuce.
5. 5Whisk the red wine vinegar, olive oil, Dijon mustard, salt, and pepper together for the dressing.
6. 6Drizzle the dressing over the top just before serving, or serve it on the side.

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