Chicken Cobb Salad

Preheat your oven to 400° F.  Lay the bacon on two sheet pans.  Bake the bacon in the oven for about 13-15 minutes or until it is brown and looks crispy or to your liking. Remove the bacon from the oven and drain on a wire rack.  Once cooled, chop into bite sized pieces. 

Add your eggs to a pot and cover them by an inch with cold water.  Bring the water to a boil, then salt the water.  Turn the heat off and let the eggs sit in the hot water for 10 minutes.  Meanwhile, prepare an ice bath and after 10 minutes, remove the eggs from the hot water and cool them in the ice bath to stop the cooking process.  Peel the eggs once they are cooled.

Cover your chicken breasts with plastic wrap, then pound the chicken out using a meat mallet until it's about 1/4" thick.  Season the chicken breasts on both sides with salt, pepper, and garlic powder.  Add olive oil to a hot pan and cook the chicken for a few minutes on each side until browned and cooked through.  Remove from the pan and cool, then cut up into bite sized chunks. 

Remove the skin and pits from your avocados and cut into chunks. Tip: if you are not serving this salad right away, squirt a bit of lime or lemon juice on the avocados so they do not turn brown. 

Wash your cherry tomatoes and cut them all in half. 

Dice up half of a medium red onion, making about a cup's worth of diced onion. 

Chop up a wedge of gorgonzola cheese into bite sized chunks. 

Prepare the dressing by whisking all of the dressing ingredients together until emulsified. 

Assemble the salad on a large platter, laying down a bed of spring mix greens, then topping the greens with all of the prepared toppings, lined up in columns for a beautiful effect.  Serve family style with the dressing on the side.