CHICKEN COBB SALAD

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Serves 4| Hands-On Time: 30m| Total Time: 30m

Ingredients

• 4  boneless, skinless chicken thighs (3/4 pound)
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1  head romaine lettuce, chopped
• 2  tablespoons  red wine vinegar
• 4  hard-cooked eggs, cut up
• 1  avocado, cut up
• 4  slices cooked bacon, crumbled
• 4  ounces  blue cheese, crumbled

Directions

1. Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
2. In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.

By Sue Li ,  April, 2012