Cobb Salad with Balsamic Shallot Vinaigrette

Ingredients

• 2  avocado diced pitted ripe peeled
• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 4 ounces cheese blue crumbled reduced-fat
• 2  hardboiled eggs coarsely chopped
• 2 teaspoons olive oil extra virgin extra-virgin
• 16 ounce baby greens dried washed
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced
• 16 ounce chicken breast halves boneless skinless
• 2 large tomatoes diced ripe seeded
• 8 strips at least of turkey bacon cooked coarsely chopped

Equipment

• bowl
• frying pan
• blender
• meat tenderizer

Directions

1. To make the vinaigrette, combine the vinegar, salt,and pepper in a blender. With the machine running,gradually add the oil.
2. Add the shallots and pulsebriefly to combine.
3. Pour into a serving bowl and setaside.
4. Pound each chicken breast half between 2 heavy dutyplastic bags with a flat meat pounder to an even1/2-inch thickness. Season with the salt and pepper.
5. Heat the oil in a large nonstick skillet over medium highheat.
6. Add the chicken and cook, turning halfwaythrough cooking, until golden brown on both sides,about 6 minutes.
7. Add ¼ cup water, reduce the heatto medium-low, and cover. Simmer until the chickenfeels firm when pressed in the center, about 8 minutes.Uncover, increase the heat to high, and cook untilthe liquid is evaporated and the chicken is sizzling,about 1 minute.
8. Transfer chicken to a carving boardand let cool.
9. Cut the chicken into bite-sized pieces.
10. Spread the lettuce on a large platter. Top with thechicken, tomatoes, avocados, bacon, hard-boiledeggs, and blue cheese arranged in rows.
11. Serve immediately,with the vinaigrette passed on the side.
12. Adapted from Diamond Dishes by Julie Loria (Lyons Press/ $24.9
13. Excerpts copyright 2011 by Julie Loria, with permission of Lyons Press