Cobb Salad

Fill a large pot with enough water to cover the eggs by 1-inch once added. Bring to a boil at 212°F (100°C), then carefully place the eggs inside. Cook for 30 seconds, then place the lid on and reduce heat to low. Cook on a low simmer for 12 minutes.
In a medium bowl, add ice and cold water. Once the eggs are done, immediately transfer them to the ice bath to chill for 15 minutes. Afterward, crack the sides of the eggshell, peel, and cut each in half lengthwise.

Heat a large skillet over medium heat. Once the pan is hot, add the bacon and cook until crispy, about 4 minutes on each side. Save the pan and grease to cook the chicken. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop into ½-inch pieces.

Seasonings: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and paprika.
Prep: Cut each piece of chicken in half horizontally. This should create four ½-inch thick pieces. Evenly season both sides of the chicken with the seasoning mix.
Alternatively, place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining piece.
Cook: In the same pan used to fry the bacon, cook the chicken. Heat the pan over medium heat. Once hot, add the chicken. Cook until golden brown, about 5 minutes. Flip and cook until the internal temperature reaches 165°F (74°C), about 3 to 5 minutes. Transfer to a clean plate to cool. Slice crosswise into strips, or cut into cubes.
Alternatively, use a large clean skillet with 1 tablespoon of olive oil.

Chop the lettuce into about ¾-inch pieces yielding about 10 cups. Transfer to a salad spinner, rinse with cold water, and dry.

In a medium bowl, whisk the red wine vinegar, dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
Slowly drizzle in the olive oil, continuously whisking until a thickened dressing is formed. Add the minced shallots and whisk to combine. Season with salt and pepper to taste.

In serving bowls or on a large platter, evenly portion out the lettuce. Top with the sliced eggs, chicken, bacon, tomatoes, red onion, avocado, chopped chives, and blue cheese. Cover and refrigerate if not eating immediately. Drizzle dressing on top or serve on the side.