Classic Cobb Salad

1. Prepare the Dressing

Combine thinly sliced shallot rings with red-wine vinegar, a pinch of kosher salt, and a grind of black pepper in a bowl. Introduce a tablespoon of whole grain mustard to the blend, and whisk in 3 tablespoons of olive oil.

2. Boil the Eggs

Place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, reduce the heat to a simmer and let the eggs cook for about 8 minutes. Then peel and chop the hard-boiled eggs.

3. Cook the Bacon

Heat a large skillet over medium flame and cook the thick-cut bacon strips until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain.

4. Cook the Chicken

In the same skillet, cook the chicken breasts seasoned with a sprinkle of salt and pepper until golden brown and juicy, about 12 to 15 minutes. Let it rest before dicing into bite-sized pieces.

5. Toss the Lettuce

Gently toss the torn romaine lettuce with half of the prepared dressing, ensuring each leaf is lightly coated.

6. Assemble the Salad

Arrange the chicken, tomatoes, chopped eggs, avocado slices, and crumbled blue cheese over the dressed lettuce. Crumble the cooled bacon and sprinkle over the top. Drizzle the rest of the dressing and garnish with chives.