Bibb-Cobb Salad

Ingredients:

• 3 large eggs
• 5 slices of bacon
• 4 chicken cutlets, 0.5 cm thick (about 450 g)
• 3 tablespoons of vegetable oil
• 3 tablespoons of apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 heads Bibb lettuce, leaves separated, large leaves torn into pieces
• 1 avocado, thinly sliced
• 2 cups grape tomatoes, halved
• 110 g crumbled blue cheese

Preparation:

1. Place the eggs in a small saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium heat. Cook for 30 seconds, then remove from heat. Cover and let stand for 8 minutes.
2. Drain the water and cover the eggs with cold water until they cool completely. Then peel the eggs.
3. Place the bacon in a cold skillet and cook, turning once, over medium heat until crisp, 5-6 minutes per side. Transfer the bacon to a paper towel-lined plate to drain. Increase the heat to medium-high.
4. Season the chicken lightly with salt and black pepper and add it to the remaining fat in the pan. Cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
5. In a blender, combine hard-boiled eggs, 1/3 cup water, vegetable oil, vinegar, mustard, 3/4 teaspoon salt, and any juices from the fried chicken. Blend until smooth. Add more water if needed to thin the dressing.
6. Crumble or chop the bacon. Cut the chicken into strips. Toss the salad in a large bowl with half the dressing. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.