Smoked Chicken Breast & Cobb Salad with Nichole Dailey

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Step

• Step 1

  Add bacon to a saute pan and place over medium heat. Cook 10-15 minutes until fat is rendered and crispy. Remove bacon from pan and set aside reserving 1 tbsp bacon fat.  

  Ingredients

  • 1 Pound Bacon, diced

• Step 2

  To make the dressing, combine everything but the bacon fat and olive oil in a medium bowl and whisk to combine. Warm the bacon fat a bit just until its liquid. While whisking the dressing mixture, add the bacon fat and olive oil in a slow steady stream.  

  Ingredients

  • 1/4 Cup red wine vinegar

  • 1 Whole lemon, juiced

  • 1 Small shallot, minced

  • 1 Tablespoon Dijon mustard

  • 1 Tablespoon kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 1 Tablespoon Bacon fat, strained

  • 2 Tablespoon olive oil

• Step 3

  To make the salad, combine both lettuces and place in the bottom of a large bowl. Arrange all the toppings on top of the lettuces. Drizzle the dressing over top and enjoy! 

  Ingredients

  • 2 Head romaine lettuce, chopped

  • 2 Head frisee, chopped

  • 1 Pound smoked chicken breast, cubbed

  • 1 Cup cherry tomatoes, halved

  • 1 Whole avocado, diced

  • 4 Ounce gorgonzola, crumbled

  • 4 Whole Eggs, hard boiled

  • 2 Tablespoon chives, chopped

  • 1/4 Cup fresh dill, roughly torn

  • 1/4 Cup fresh parsley