Ingredients

3 tablespoons  white-wine vinegar 2 tablespoons  finely minced shallot 1 tablespoon  Dijon mustard 1/4 teaspoon  salt 1 teaspoon  freshly ground pepper 3 tablespoons  extra-virgin olive oil 10 cups  mixed salad greens 1/2 pound  shredded cooked chicken breast (1 large breast half) (see Tip) 2   eggs, hard-boiled, peeled and chopped (see Tip) 2 strips  bacon, cooked and crumbled 2   medium tomatoes, diced 1   large cucumber, seeded and sliced 1   avocado, diced 1/2 cup  crumbled blue cheese (optional) Tips:To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Description

The EatingWell Cobb Salad, Recipe

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