Cook Along Live: Cobb Salad!!

On this week's Cook Along Live we'll make Cobb Salad, a classic that you've probably eaten at a restaurant and yet never made for yourself. We'll be roasting the chicken and hard boiling the eggs as well as crisping up bacon to build an epic version of this salad that's sure to turn heads and prompt questions such as "when are you making this again" and statements like "I've never had one this tasty at a restaurant"! Level up your skills and enjoy a delicious and (mostly) healthy dish Sunday evening at 4:30p Pacific Time. Salad: 1 Head Each of Mixed Salad Greens (Romaine, Iceberg, Watercress, and Endive are the classics) Toppings: 1 Chicken 2 Eggs 1 Avocado 1 Cup Cherry Tomatoes 4 oz Wedge Blue Cheese or Roquefort 4 Strips of Bacon Handful of Chives Dressing: 2/3 cup Extra Virgin Olive Oil 1/3 cup Balsamic Vinegar 1 head Garlic 1 tsp Dijon Mustard Salt & Pepper to Taste