Classic Cobb Salad with Creamy Avocado Dressing

Serves 4

What you will need:

Salad:

½ lb bacon

4 boneless skinless chicken breasts

¼ cup Patricia & Paul Herbes de Provence Infused EVOO

1 tsp sea salt

1 tsp cracked black pepper

4 eggs

1 head leaf lettuce

1 red onion

1 avocado

2 tsp lime juice

1 cup halved cherry tomatoes

1 cup blue cheese

Dressing:

¼ cup Patricia & Paul Herbes de Provence Infused EVOO

¼ cup Patricia & Paul Traditional Dark Balsamic

¼ cup Greek yogurt

1 avocado, roughly chopped

2 Tbsp lime juice

1 tsp creamy Dijon mustard

1 garlic clove, crushed

2 tsp fresh flat-leaf parsley

2 sprigs thyme, leaves only

Preparation:

Preheat the oven to 400F. Line a rimmed baking tray with parchment paper.

To make the salad, on one half of the baking tray lay out the bacon strips so they just touch but don’t overlap. On the other half, place the chicken breasts. Drizzle each chicken breast with the olive oil and sprinkle with salt and pepper.

Bake for 20 minutes, until the bacon is crisp and browned and the chicken is cooked through, the juices run clear, and the flesh is no longer pink. Remove from the oven and set aside.

While the chicken is cooking, place a small saucepan of cold water on the stove. Add the eggs and bring to a rolling boil. Boil for 4 minutes and then immediately remove from the heat, strain, and rinse under cold water. Let the eggs rest in the cold water for at least 10 minutes.

Prepare four serving plates. Wash and spin dry the head of lettuce, then tear it into bite-sized pieces and divide them evenly between the plates. Finely chop the onion and arrange it in a row on top of the lettuce. Chop the avocado into cubes and drizzle them with the lime juice before placing them next to the onion in a second row. Chop the chicken into bite-sized pieces and break up the bacon into large bits. Add to the salad along with the cherry tomatoes, blue cheese, and hard-cooked eggs, placing each ingredient in consecutive rows. Or if you want to save time, loosely arrange all the ingredients over the salad so it looks full and overflowing with toppings.

To make the dressing, place the olive oil, balsamic, yogurt, roughly chopped avocado, lime juice, and mustard in a blender and puree until completely blended. Add the garlic, parsley, and thyme leaves to the bowl, and blend again so that’s it absolutely lump-free and smooth, smooth, smooth. Pour over the salad and serve immediately.

The dressing will keep in the fridge for up to 2 days in an airtight container, but it’s best that you eat the salad the day you make it.