Chicken Cobb Salad With Avocado Dressing - cooking recipe

Ingredients

Avocado Dressing
1/2 cup avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced
3 tablespoons water
Salad
4 slices center-cut bacon
1 teaspoon canola oil
12 ounces boneless skinless chicken breasts
4 cups romaine lettuce, coarsely chopped
4 cups Baby Spinach
1/2 cup fresh basil leaf, chopped
1/3 cup avocado, diced
2 heirloom tomatoes, cut into 1/3 inch thick slices
2 large eggs, hard cooked, chilled, and quartered lengthwise
1 1/2 ounces blue cheese, crumbled

Preparation

To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.