Braai Cobb Salad

Cobb salad is a fresh, filling braai salad idea to get in your greens for your summer braai

Ingredients

• 4  large eggs
• 1/3 c. plus 1 Tbsp olive oil, divided
• 2 large boneless, skinless chicken breasts (1 lb total)
• Kosher salt and pepper
• 2 tbsp. sherry vinegar
• 2 tsp. Dijon mustard
• 1 tsp. sugar
• 8 c. torn lettuce leaves or greens
• 1 lb. tomatoes (of mixed sizes, such as Campari, grape and cherry, and mixed colors), halved or cut into wedges
• 1 avocado, sliced
• 1/2 small red onion, thinly sliced
• 4 slices bacon, cooked and broken into pieces
• Crumbled blue cheese and toasted sandwich bread, for serving

Directions

1. Heat oven to 220c- Bring a small pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl of cold water to cool; peel and set aside.
2. Heat 1 tablespoon oil in medium oven-safe skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes.
3. Flip chicken over, cook 1 minute more, then transfer skillet to oven and roast chicken until cooked through, 5 to 7 minutes. Transfer chicken to a cutting board and let sit at least 5 minutes before slicing.
4. Meanwhile, in a small bowl, whisk together vinegar, mustard, sugar and 1/2 teaspoon each salt and pepper. Gradually whisk in remaining 1/3 cup oil.
5. Halve eggs. Arrange lettuce, tomatoes, avocado, onion, bacon, eggs and chicken on a platter. Serve with vinaigrette, and blue cheese and toast if desired.