Classic cobb salad

Delight in the flavors of a classic Cobb salad featuring fresh greens, juicy tomatoes, crispy bacon, creamy avocado, tangy blue cheese, and a zesty vinaigrette. Perfect for a light and satisfying meal.

Ingredients:

• 8 slices thick-cut bacon, chopped
• 4 large eggs
• Kosher salt
• 2 6-ounce skinless, boneless chicken breasts
• Zest (in wide strips) and juice of 1 lemon
• 2 bay leaves
• 2 sprigs thyme
• 1 tablespoon black peppercorns
• 1/4 cup apple cider vinegar
• 1/2 shallot, minced (about 2 tablespoons)
• 1 tablespoon dijon mustard
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 2 avocados
• 2 vine-ripened tomatoes, chopped
• 1 large head Bibb lettuce, torn into pieces
• 2 heads romaine lettuce, cut into pieces
• 110g blue cheese, crumbled

Instructions:

1. Fry the bacon in a medium pan over medium heat, stirring occasionally, until it becomes crispy, which should take around 15 to 20 minutes. Then, place the bacon on paper towels to soak up excess oil. 
2. While the bacon is cooking, place the eggs in a saucepan and cover them with cold water, ensuring they are submerged by about 1 inch. Bring the water to a gentle simmer over medium-high heat, then cover the pan, remove it from the heat and let the eggs sit for 10 to 12 minutes. Afterward, drain the water, cool the eggs under cold running water, and peel them. Proceed to chop the hard-boiled eggs and season them with salt. 
3. In another saucepan, mix the chicken with lemon zest and juice, bay leaves, thyme, whole peppercorns, and a generous pinch of salt. Add enough cold water to cover the chicken by half an inch. Slowly bring the mixture to a gentle simmer over medium heat (avoid boiling) and cook until a thermometer inserted into the thickest part of the chicken shows 70 °C, which should take around 7 minutes. Transfer the chicken to a cutting board and allow it to rest for 5 minutes. 
4. While the chicken is resting, prepare the dressing by whisking together vinegar, shallots, mustard, and half a teaspoon of salt in a serving bowl. Gradually whisk in the olive oil until the mixture emulsifies. Season with pepper. Proceed to dice the chicken and mix it with one tablespoon of the dressing in a separate bowl. 
5. Dice the avocados after halving and pitting them. Season the tomatoes with salt. Add Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, chopped hard-boiled eggs, chicken, avocados, tomatoes, and blue cheese in rows on top of the lettuce. When you are ready to serve, toss the salad and season with salt and pepper. 

Summary:

• Calories: 3520 kcal
• Fat: 266 g
• Protein: 190 g
• Carbs: 119 g
• Potassium: 8786 mg
• Magnesium: 581 mg