Cobb Salad

Chicken and bacon

• 1½ lb boneless skinless chicken breasts, pounded to an even ¾ inch680 g boneless skinless chicken breasts, pounded to an even ¾ inch
• 1 tsp smoked paprika1 tsp smoked paprika
• ½ tsp garlic powder½ tsp garlic powder
• ¾ tsp kosher salt¾ tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 2 tsp extra-virgin olive oil2 tsp extra-virgin olive oil
• 6 slices turkey bacon6 slices turkey bacon

Salad

• 4 large eggs4 large eggs
• 2 romaine hearts, chopped into bite-size pieces2 romaine hearts, chopped into bite-size pieces
• 2 Roma tomatoes, seeded and diced2 Roma tomatoes, seeded and diced
• 1 medium ripe avocado, diced1 medium ripe avocado, diced
• ⅓ cup crumbled blue cheese45 g crumbled blue cheese
• 2 tbsp finely chopped fresh chives2 tbsp finely chopped fresh chives

Red wine vinaigrette

• 3 tbsp red wine vinegar44 ml red wine vinegar
• 2 tbsp extra-virgin olive oil30 ml extra-virgin olive oil
• 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
• 1 tbsp Dijon mustard1 tbsp Dijon mustard
• 1 tsp honey1 tsp honey
• ½ tsp Worcestershire sauce½ tsp Worcestershire sauce
• 1 small shallot, minced1 small shallot, minced
• ½ tsp kosher salt½ tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 1 tbsp cold water1 tbsp cold water