Sunday Brunch: Cobb Salad Recipe

1. 1

   Whisk together sherry vinegar, olive oil, and shallot. Season to taste with salt and pepper.

2. 2

   Season chicken breast with salt and pepper. Heat a skillet over medium high heat and drizzle with olive oil. Once the oil is shimmering add the chicken breasts and cook until outside is golden brown, and internal temperature is 160[u00b0], abut 8 minutes. Remove from pan and once cool enough to handle slice into cubes.

3. 3

   Dress Bibb lettuce leaves with dressing and divide between 4 bowls. Working around each bowl arrange cooked chicken, tomatoes, crumbled blue cheese, chopped bacon, and avocado on top of lettuce. Place quartered egg in center of each salad and drizzle extra dressing over each one. Serve with crusty bread and chilled beer.

* Per serving · 4 servings · Values may vary.