Grilled Cobb Salad

Dressing                                                                            Chicken                                                                    Salad

1/3 cup (80 mL) olive oil                                                       1 tsp (5 mL) sweet smoked paprika                             4 eggs

1 tbsp (15 mL) red wine vinegar                                            1/2 tsp (2 mL) chili powder                                          8 slices bacon

1 tbsp (15 mL) lemon juice                                                   1/4 tsp (1 mL) salt                                                     2 cups (500 mL) watercress leaves (washed, remove tough stems)

2 tsp (10 mL) Dijon mustard                                                  Pinch each of dry mustard, sugar, pepper, cayenne     2 cups (500 mL) romaine lettuce (washed, finely torn)

1 tsp (5 mL) Worcestershire sauce                                        2 skinless, boneless chicken breasts (6 oz/175 g)       2 cups (500 mL) curly endive (washed, finely torn)

1 clove garlic, minced                                                           1/3 cup (80 mL) barbecue sauce, good quality             2 avocados

salt and freshly ground black pepper                                                                                                                     1 large beefsteak tomato, chopped

                                                                                                                                                                         1 cup (250 mL) croutons

                                                                                                                                                                          2 oz (50 g) crumbled Roquefort

1. For dressing, whisk together oil, vinegar, lemon juice, mustard, Worcestershire sauce and garlic in a small bowl. Season generously with salt and pepper; set aside.

2. For chicken, preheat the barbecue to medium or heat an oil, ridged grill pan over medium heat.

3. Stir together paprika, chili powder, salt, mustard, sugar, pepper and cayenne in a small bowl. Rub spice mixture all over chicken breasts.

4. Oil grill (if using barbecue), then cook chicken for 8-10 minutes, turning once. Slather generously on both sides with barbecue sauce; grill for a further 2 to 4 minutes, turning once, until a meat thermometer registers 160 F (71 C) and juices run clear when thickest part of chicken is pierces with a slim knife. Remove to a cutting board; let cool, then chop chicken.

5. For salad, put eggs in a medium saucepan of simmering water. Bring back to a simmer. Cook for 6 minutes, then drain water. Immediately cool under cold running water. Remove shells, then chop eggs.

6. Cook bacon in a nonstick skillet over medium heat for 6 to 8 minutes until crisp. Drain on a paper-towel-lined plate; crumble into small pieces.

7. In a large bowl, toss watercress, romaine and endive with 2 tbsp (30 mL) dressing. Divide greens among 4 dinner plates.

8. Peel and pit avocados; cut into 1/2 inch (1 cm) pieces. In bowl, toss avocados with 2 tbsp (30 mL) dressing.

9. Arrange chicken, eggs, bacon, avocados, tomato, croutons and Roquefort in rows on top of each portion of greens. Serve salads with remaining dressing on the side.