Cobb Salad with Crusty Sourdough

Steps

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Classic Cobb Salad with Grilled Chicken

1. Pound 1½ pounds boneless skinless chicken breasts to an even thickness, then pat dry and coat with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. 5 min
2. Place 4 large eggs in a small saucepan, cover with cold water, bring to a boil over medium-high heat, then cover, remove from heat, and let stand 11 minutes before transferring to an ice bath to cool. 15 min
3. Cook 8 slices thick-cut bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8–10 minutes; transfer to a paper-towel-lined plate and crumble once cool. 10 min
4. Timing-sensitive step. Heat a grill or grill pan over medium-high heat until hot, then grill the seasoned chicken breasts 5–6 minutes per side until cooked through and grill marks form; rest 5 minutes before slicing. 12 min
5. Rest the grilled chicken for 5 minutes, then slice crosswise into ½-inch strips. 5 min
6. Peel the cooled hard-boiled eggs and halve them; halve 1½ cups cherry tomatoes; thinly slice ½ red onion; and finely chop 2 tablespoons fresh chives. 5 min
7. Arrange 3 chopped romaine lettuce hearts across a large platter or individual bowls as the base. 2 min
8. Pit and slice 2 ripe avocados, then arrange the chicken, bacon, eggs, avocado, cherry tomatoes, red onion, and 4 ounces crumbled blue cheese in distinct rows over the romaine. 4 min
9. Scatter the chopped chives over the top, drizzle with the vinaigrette at the table, and serve immediately.

Red Wine Vinaigrettesauce

1. Mince 1 clove garlic. 2 min
2. In a small bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, the minced garlic, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until combined. 3 min
3. Slowly drizzle in ½ cup extra-virgin olive oil while whisking constantly until the dressing is emulsified; taste and adjust seasoning. 3 min

Crusty Sourdoughbase

1. Slice the sourdough boule or baguette into thick pieces and arrange on a serving board. 2 min
2. Warm the sliced sourdough in a 350°F oven for 8 minutes until the crust is crisp and the interior is heated through. 8 min
3. Serve the warm sourdough alongside the salad with 2 tablespoons softened unsalted butter on the side, if using.