CHICKEN COBB SALAD
½ cup olive oil
¼ cup red wine vinegar
¼ cup honey
¼ cup grainy mustard
¼ teaspoon salt
½ teaspoon black pepper
2 chicken breasts, boneless and skinless
1 head romaine lettuce, chopped
1 cup grape tomatoes, cut in half
2 avocados, pitted and sliced
6 eggs, hard boiled, peeled and sliced
½ pound bacon, cooked crisp and chopped
½ cup crumbled gorgonzola or blue cheese
½ cup red onion, chopped
Combine all of the dressing ingredients in a large jar and shake well to combine (or whisk them together in a small bowl until emulsified).
Place the chicken breasts in a large ziplock bag with ¼ cup of the dressing and let marinade for 3 hours or overnight. Heat your grill or a grill pan to medium high heat. Place the marinated chicken on the hot grill and cook, about 4-5 minutes per side until just cooked through and chicken is 160 degrees internally. Cover with foil and set aside to rest for at least 15 minutes.
Layer the remaining ingredients either on a platter or in individual bowls. Slice the chicken cross-wise into thin strips and layer on top of the salad. Drizzle the dressing over the top. DEVOUR.