California-Inspired Cobb Salad

For the vinaigrette:
Add all vinaigrette ingredients to a bowl or salad dressing shaker, and either whisk or shake until well combined.

For the salad:
Place eggs in a saucepan, and place just enough cold water to cover them. Place on the stove on high, until water is boiling and large bubbles are breaking over their surface. Remove from heat and leave covered for 15 minutes. Plunge into ice cold water to cool down, and then peel.

Fry bacon pieces until crisp and browned. Drain on paper towels.

Season both sides of chicken with salt and pepper. Heat olive oil on medium high heat, then cook both sides of the chicken until browned and cooked through. Cut into bite-sized pieces.

Assemble each salad by laying down a bed of cut romaine lettuce. Top with chicken, bacon, sliced avocado, halved tomatoes, halved eggs, sliced green onion, and Roquefort cheese. Top with red wine vinegar vinaigrette and enjoy!