Smoked Chicken Cobb Salad with Avocado Dressing

Ingredients

• 0.3 cup avocado diced peeled
• 0.5 cup avocado diced peeled
• 4 cups baby spinach 
• 0.3 teaspoon pepper black freshly ground
• 1.5 ounces cheese blue crumbled
• 1 teaspoon canola oil 
• 0.3 cup chicken stock see unsalted (such as Swanson)
• 0.5 cup basil leaves fresh chopped
• 1  garlic clove minced
• 2 large hard-cooked eggs chilled quartered
• 2  heirloom tomatoes cut into 1/4-inch-thick slices
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 1 cup hickory wood chips 
• 4 cups romaine lettuce coarsely chopped
• 12 ounce chicken breast halves boneless skinless
• 3 slices center-cut bacon 
• 3 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• aluminum foil

Directions

1. To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp.
3. Remove bacon from pan; crumble.
4. Add canola oil to pan; swirl to coat.
5. Add chicken to pan; saut 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
6. Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan.
7. Place holes over element on cooktop; place wood chips over holes inside pan.
8. Place a shallow ovenproof bowl on opposite end of pan.
9. Add chicken and stock to bowl.
10. Heat element under holes to medium-high; let stand 1 minute or until chips begin to smoke. Carefully cover pan with foil. Reduce heat to low; smoke chicken 10 minutes.
11. Remove from heat.
12. Drain.
13. Combine spinach, romaine, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates.
14. Drizzle about 3 tablespoons dressing over each salad.