Chicken Cobb Salad

makes 4 servings

4 hearts of romaine, rinsed and chopped

4 organic cooked chicken thighs, shredded (see below for roasting instructions)

4 hardboiled eggs, quartered

2 avocados, cubed

4 tablespoons chopped cooked bacon (about 4 strips)

4 tablespoons crumbled or cubed blue cheese

red wine vinegar dressing (see below for dressing instructions)

For the chicken:

1 pound organic chicken thighs

1 tablespoon olive oil

freshly ground black pepper

fine sea salt

1. Preheat the oven to 400 degrees. Add the chicken thighs to a glass baking dish. Drizzle with olive oil. Season both sides liberally with pepper and salt. Place the chicken in the oven and bake for 20 minutes, or until a thermometer inserted into the chicken registers 165 degrees.

2. Remove the chicken from the oven and let cool slightly, then shred with two forks.

For the dressing:

2 tablespoons olive oil

2 tablespoons red wine vinegar

fine sea salt

freshly ground black pepper

Add the olive oil and red wine vinegar to a small mason jar. Place the lid tightly on the jar and shake vigorously to combine. Season to taste with salt and pepper. Set aside.

For the salad (individual serving):

Place one chopped romaine heart on a plate. Top with 1/2 - 1 cup shredded chicken, 1 quartered hardboiled egg, 1/2 chopped avocado, 1 tablespoon chopped bacon, and 1 tablespoon crumbled blue cheese. Drizzle with dressing and serve.