Classic Cobb Salad

Ingredients

• 2  6-ounce boneless, skinless chicken breast halves
• 1/4  teaspoon salt
• 1/8  teaspoon freshly ground pepper
• 2  teaspoons fresh lime juice
• 2  teaspoons olive oil
• 4  slices thick-cut bacon
• 1  cup mayonnaise
• 2  anchovy fillets, finely chopped
• 2  tablespoons white wine vinegar
• 1/3  cup chopped fresh flat-leaf parsley
• 1/4  cup chopped fresh chives
• 2  tablespoons water
• 2  teaspoons fresh lime juice
•   Pinch sugar
• 1  head (2 pounds) iceberg lettuce, chopped
• 2  hard-cooked eggs, peeled and finely chopped
• 1  ripe avocado, diced
• 1  cup (4 oz.) crumbled Roquefort cheese or blue cheese

Directions

1. Toss chicken with salt, pepper, and lime juice. Heat oil in large nonstick skillet over medium-high heat 1 minute. Add chicken; cover skillet and cook until golden brown, 6 to 7 minutes. Turn chicken, cover and cook 6 to 7 minutes more, or until instant-read thermometer inserted in thickest portion of each breast registers 170 degrees F. Wrap chicken in a large piece of foil and seal. Cool 20 minutes, then dice.

2. Meanwhile, cook bacon in same skillet over medium heat until crisp, 7 to 8 minutes. Drain.

3. For dressing, combine mayonnaise, anchovies, vinegar, parsley, chives, water, lime juice, and sugar in bowl.

4. Arrange lettuce on a large platter, then arrange chicken, eggs, avocado, cheese, and bacon in rows over top. Serve with dressing. Makes 4 servings.