Chicken Cobb Salad

This salad is too good to be true. A MUST-try. And in the words of Lavar Burton, "But don't take my word for it!" Recipe from Everyday Food.

Chicken Cobb Salad

6 bacon slices, cut into 1-inch pieces
romaine lettuce
seasoned grilled chicken, thinly sliced
4 ounces goat cheese, crumbled
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, thinly sliced
coarse salt and ground pepper
vinaigrette

In a medium skillet, cook bacon over medium heat, stirring occasionally, til crisp, 8 minutes. Drain on paper-towel-lined plate. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter. Arrange bacon, chicken, goat cheese, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Vinaigrette:

In small bowl, whisk together

2 T. white-wine vinegar
2 T. honey
salt and pepper

Add 1/4 C. olive oil, whisking as you pour. Store in airtight container or jar and refrigerate up to two weeks.