Ingredients:

0.5x

1x

2x

4x

Salad

•   Arugula
•   Chicken Breast (Grilled)
•   Bacon (Chopped up)
•   Egg (Hard Boiled)
•   1/2 Avocado (Sliced)
•   Cherry Tomato (Halved)
•   Blue Cheese (Crumbled)
•   Red Onion

Red Wine Vinegar

•   3 Tbsp Red Wine Vinegar
•   1 Tsp Dijon Mustard
•   1 Garlic (Clove, Minced)
•   1/2 Tsp Honey
•   1/3 Cup Olive Oil
•   Salt + Pepper to taste

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook the Chicken

Season the chicken breast with salt, pepper, garlic powder, and paprika. Heat a skillet over medium heat with a little oil and cook for 4–5 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice.

2. Cook the Bacon

Cook bacon in a skillet until crispy. Transfer to a paper towel-lined plate and chop once cooled.

3. Prepare the Eggs

Bring a pot of water to a boil and gently add the eggs. Cook for 7 minutes for jammy eggs or 10 minutes for fully set. Transfer to an ice bath, peel, and slice.

4. Make the Dressing

In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, garlic, and honey. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.

5. Assemble the Salad

On a large plate or bowl, add a base of arugula. Arrange the chicken, bacon, eggs, avocado, tomatoes, and cheese over the top. You can layer everything in rows for a classic Cobb look or toss it all together.

6. Dress and Serve

Drizzle the vinaigrette over the salad just before serving. Finish with freshly cracked black pepper and an extra pinch of salt if needed.