Chicken Cobb Salad

Let’s make it

1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from the heat, and let stand for 12 minutes.
2. Meanwhile, cook the bacon in a skillet over medium heat for 8–10 minutes, turning as needed, until crisp. Drain on paper towels and chop.
3. Transfer the eggs to ice water for 5 minutes, then peel and quarter them.
4. Whisk the olive oil, vinegar, Dijon, salt, and pepper in a small bowl.
5. Arrange the dry romaine on a platter. Add rows of chicken, tomatoes, avocado, bacon, eggs, and blue cheese.
6. Drizzle with the dressing just before serving, or offer it on the side.

Storing & reheating

Keep perishable toppings chilled until serving. Refrigerate undressed leftovers promptly for up to 2 days; add avocado and dressing fresh.