The EatingWell Cobb Salad

3  tablespoons		white-wine vinegar
2  tablespoons		finely minced shallot
1  tablespoon		Dijon mustard
1/4  teaspoon		salt
1  teaspoon		freshly ground pepper
3  tablespoons		extra-virgin olive oil
10  cups		mixed salad greens
1/2  lb.		shredded cooked chicken breast (1 large breast half) (see Tip)
1/2  cup		eggs, hard-boiled, peeled and chopped (see Tip)
2		strips bacon,s cooked and crumbled
2		medium tomatoes,s diced
1		large cucumber, seeded and sliced
1/4  cup		avocado, diced

Tip: For nutritional information on all the ingredients in The EatingWell Cobb Salad just click on each ingredient name. Then adjust the serving size for any The EatingWell Cobb Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Whisk vinegar, shallot, mustard, salt andpepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half
of the dressing and toss to coat.

Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado
and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

TipsTo poach chicken breast:Place boneless, skinless chicken breasts in a medium skillet or saucepan and add
lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is
cooked through and no longer pink in the middle, 10 to 12 minutes.To hard-boil eggs: Place eggs in a single
layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at
the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water
over the eggs until completely cooled.