Recipe(tried): Cobb Salad with Blue Cheese Dressing (with chicken, bacon and avocado)

COBB SALAD

1 lb boneless, skinless chicken breasts
FOR THE DRESSING:
2 tablespoon white wine vinegar
1 tablespoon Dijon-style mustard
2 tablespoon finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoon crumbled blue cheese
FOR THE SALAD:
6 cup field greens
2 large tomatoes, cut in chunks
1 avocado, cut in chunks
3 slice bacon, cooked, crumbled

TO PREPARE THE CHICKEN:
Add just enough water to skillet to cover chicken. Bring to simmering. Add chicken. Cover; simmer until cooked through, 15 minutes. Let cool completely. Tear chicken into thin strips.

PREPARE THE DRESSING:
Combine vinegar, mustard, shallots, salt and pepper in bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set aside.

TO SERVE:
Arrange greens on platter with chicken, tomatoes, and avocado. Top with bacon. Drizzle with dressing immediately.

Makes 6 servings