Cobb Salad

1. Prepare the Vinaigrette

In a mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, salt, sugar, and pepper. This mixture will be the key to bringing all the flavors together in your salad.

2. Cook and Prepare the Chicken

Season the boneless, skinless chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F, ensuring it's fully cooked through. Once done, set the chicken aside to cool before cutting it into 0.5-inch pieces.

3. Prepare the Lettuce and Watercress

While the chicken is cooking, wash and dry the romaine lettuce and watercress. Tear them into bite-size pieces and place them on a serving platter.

4. Cook the Bacon

Cook the bacon in a skillet until it’s crisp, then drain it on paper towels to remove excess grease. This will keep the bacon crunchy and flavorful.

5. Prepare the Eggs and Avocados

Prepare your hard-cooked eggs by peeling and cutting them into 0.5-inch cubes. For the avocados, halve, pit, and dice them into similarly sized pieces.

6. Dress the Ingredients

Dress the cooked chicken, grape tomatoes, hard-cooked eggs, avocados, and bacon separately with the vinaigrette. This step ensures that every bite of your salad has a burst of flavor.

7. Assemble the Salad

On the bed of romaine and watercress, arrange the dressed chicken, tomatoes, eggs, avocados, and bacon in neat rows. This not only makes the salad visually appealing but also allows each ingredient to shine.

8. Finish and Serve

Sprinkle the crumbled blue cheese and minced fresh chives over the top of the salad. Serve immediately to enjoy the fresh, vibrant flavors at their best.