Classic Cobb Salad - cooking recipe

Ingredients

2 skinless, boneless chicken breasts (4 to 5 oz. each)
olive oil
Emeril's Original Essence
1/2 lb. diced bacon
1/2 c. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 lb. Maytag Blue cheese
salt and freshly round black pepper
2 heads bibb lettuce, washed, cored, patted dry and thinly sliced
1 large, ripe avocado, peeled, pitted and diced
1 beefsteak tomato, peeled, seeded and chopped
2 large hard-boiled eggs, peeled and thinly sliced

Preparation

Preheat the grill. Drizzle the chicken breasts with olive oil, then season with the Essence. Grill the chicken until the juices run clear, about 4 minutes per side.
Remove from the grill; cool and dice. Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels. Whisk the olive oil and lemon juice in a mixing bowl. Whisk in 1/4 pound of the Blue cheese, a handful at a time. Season with salt and pepper. Toss the lettuce in a large bowl with the dressing.
Season the avocado, tomatoes and eggs with salt and pepper.