Classic Cobb Salad

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  1 tbsp Shallot
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  2 tbsp Mustard, Dijon
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  2 tbsp Honey
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  0.3 cup Vinegar, White
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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  4 Egg, Whole, Large(176g)
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  1 Lettuce, Romaine(626g)
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  2 Chicken Breast, Grilled(392g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup Tomato, Cherry
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  4 oz Cheese, Blue, Crumbled
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  6 Bacon, Pork(49g)
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  1 Avocado(150g)

Instructions

1. 1Mince the shallot finely and place in a medium bowl with the Dijon mustard, honey, white vinegar, and olive oil; whisk until emulsified and season with the kosher salt and black pepper.
2. 2Bring a small pot of water to a boil over high heat, then gently lower the large eggs into the water and cook 6–7 minutes over high heat until the whites are set but the yolks remain slightly soft.
3. 3Transfer the cooked eggs to an ice bath and let cool for 3–5 minutes, then peel and halve them.
4. 4Divide the romaine lettuce evenly among 4 airtight containers, creating an even base layer in each.
5. 5Arrange the halved eggs, cooked chicken breast (sliced), cherry tomatoes, blue cheese, cooked bacon, and avocado in organized rows over the lettuce in each container.
6. 6Remove the shallot pieces from the vinaigrette with a slotted spoon and scatter them over each salad, then drizzle 2–3 tablespoons of the remaining vinaigrette over each portion.
7. 7Seal all 4 containers and store in the refrigerator; keep any remaining vinaigrette in a separate small container to dress salads just before eating.