Salad

6 cups romaine lettuce, chopped

2 cups cooked chicken breast, diced or sliced

4 slices bacon, cooked and crumbled

2 hard-boiled eggs, chopped

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup blue cheese crumbles

2 tablespoons fresh chives, chopped (optional)

Red Wine Vinaigrette

1/4 cup red wine vinegar

1/2 cup olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and black pepper, to taste

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Prepare the Dressing
In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.
Assemble the Salad Base
Arrange chopped romaine lettuce evenly on a large serving platter or in a wide bowl.
Add the Toppings
Arrange chicken, bacon, eggs, avocado, tomatoes, and blue cheese in neat rows or sections over the lettuce.
Finish & Serve
Drizzle with red wine vinaigrette just before serving, or serve dressing on the side. Garnish with fresh chives if desired.

Cooking Tips

Meal-prep friendly: Store ingredients separately and assemble just before serving to keep everything fresh.
Perfect eggs: For easy-to-peel hard-boiled eggs, place eggs in an ice bath immediately after boiling.
Extra flavor: Grill or pan-sear the chicken with a little salt, pepper, and garlic powder.
Presentation tip: Traditional Cobb salads are served with toppings arranged in rows for a classic look.

Variations