Classic Cobb Salad

• 2 skinless, boneless chicken breasts (4 to 5 oz. each)
• olive oil
• Emeril's Original Essence
• 1/2 lb. diced bacon
• 1/2 c. extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1/2 lb. Maytag Blue cheese
• salt and freshly round black pepper
• 2 heads bibb lettuce, washed, cored, patted dry and thinly sliced
• 1 large, ripe avocado, peeled, pitted and diced
• 1 beefsteak tomato, peeled, seeded and chopped
• 2 large hard-boiled eggs, peeled and thinly sliced

1. Preheat the grill. Drizzle the chicken breasts with olive oil, then season with the Essence. Grill the chicken until the juices run clear, about 4 minutes per side.
2. Remove from the grill; cool and dice. Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels. Whisk the olive oil and lemon juice in a mixing bowl. Whisk in 1/4 pound of the Blue cheese, a handful at a time. Season with salt and pepper. Toss the lettuce in a large bowl with the dressing.
3. Season the avocado, tomatoes and eggs with salt and pepper.

skinless, olive oil, bacon, extravirgin olive oil, lemon juice, cheese, salt, bibb lettuce, avocado, tomato, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126593 (may not work)