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Cobb Salad with Warm Bacon Vinaigrette

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Cobb Salad with Warm Bacon Vinaigrette

Cobb Salad with Warm Bacon Vinaigrette

amanda

Equipment

  • - Chef's Knife

  • - Cutting Board

  • - Skillet

  • - Dutch Oven

  • - Mixing Bowl

  • - Whisk

  • - Large Salad Bowl

  • - Salad Plate

  • - Bacon Press (indicated as optional, not available on Amazon for this specific use)

  • - Thermometer (Culinary Grade)

Ingredients

  • 1 heart of romaine, torn into bite-size pieces

  • 3 cups packed baby spinach

  • 4 bacon slices, chopped

  • 1 tablespoon vegetable oil

  • 6 chicken tenders (about 1/2 pound)

  • 2 tablespoons red-wine vinegar

  • 1 1/2 tablespoons cider vinegar

  • 1 teaspoon grainy mustard

  • 2 hard-boiled eggs, halved

  • 1 small tomato, cut into wedges

  • 1/2 avocado

  • 1/2 cup crumbled blue cheese (3 ounces)

Instructions

1

Instruction 1

Toss together romaine and spinach in a large bowl.
2

Instruction 2

Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
3

Instruction 3

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.
4

Instruction 4

Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
5

Instruction 5

Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.
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