Cobb Salad with Fresh Herbs

Ingredients

• 3 large boneless, skinless chicken breast halves
• Kosher salt and freshly ground black pepper
• 12 slices bacon, cooked, cooled, and crumbled
• ½ cup sliced chives (¾ inch long)
• 1 tsp. Dijon mustard
• 2 Tbs. mayonnaise
• 3 large avocados
• + 8 more ingredients
• • (7 to 8 oz. each), tenderloins separated if still attached
  • 1 heaping cup (6 oz.) crumbled Roquefort
  • 1 recipe Lemon-Sherry Vinaigrette
  • ¾ cup lightly packed mint leaves, torn if large
  • 1-½ cups lightly packed fresh parsley leaves, torn if large
  • ²/₃ cup toasted pine nuts
  • 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  • 2-½ cups (about 1 lb.) halved grape tomatoes

Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool ...

View full recipe at Fine Cooking