Classic Cobb Salad with Chicken and Blue Cheese

Make the dressing by adding the Dijon mustard, extra-virgin olive oil, apple cider vinegar, minced shallot, and sugar to a jar with a tight-fitting lid. Shake well until smooth and emulsified, then set aside.

Cook the chicken until just done and juicy, then let it cool to room temperature. Cut the chicken into bite-size cubes and toss with the salt, black pepper, and 2 tablespoons of the dressing.

Place the bacon strips in a cold nonstick skillet and set over medium-high heat. Cook until crisp and golden on both sides, then transfer to paper towels to drain. Once cooled, chop into small pieces.

Arrange the chopped romaine on a large serving platter. Slice or chop the boiled eggs, tomatoes, and avocados, then arrange them in neat rows over the lettuce with the chicken and bacon.

Crumble the blue cheese over the top and finish with chopped chives. Serve the dressing on the side or drizzle it over the salad just before serving.