Classic Cobb Salad with Chicken and Avocado

Preparation

• 1
  Place the eggs in boiling water and hard-boil for approx. 6-8 minutes. Then quench in cold water, let cool, and peel.
• 2
  Cut the bacon into fine cubes and fry in a pan until golden brown and crispy. Remove the bacon from the pan, leave the fat in it, and fry the chicken breast fillet on all sides over medium heat until cooked through. Season with a little salt. Let the meat rest briefly, then cut into bite-sized pieces.
• 3
  For the dressing, whisk together red wine vinegar, Dijon mustard, and olive oil in a small bowl. Season with salt and freshly ground pepper.
• 4
  Wash, dry, and cut the romaine lettuce into strips. Halve or quarter the tomatoes, cut the shallot into fine rings. Place the lettuce with the tomatoes and shallots in a bowl, drizzle with the dressing, and gently mix. Halve the avocado, remove the pit, scoop the flesh from the skin, and cut into strips or cubes.
• 5
  Arrange the marinated salad in bowls. Decoratively place the halved eggs, chicken pieces, avocado cubes, and crispy bacon in rows on top. Crumble the blue cheese over it and serve immediately.