Spanish-Style Cobb Salad - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) sherry vinegar
• 1 Tbsp (15 mL) freshly squeezed orange juice
• 1 tsp (5 mL) orange zest
• 1/2 tsp (2 mL) honey
• 1/4 tsp (1 mL) sweet smoked paprika
• 1 garlic clove, peeled
• Pinch of salt
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) black pepper
• 1 tsp (5 mL) fresh chopped rosemary
• 2 chicken breasts, about 14 oz (400 g) total
• 2 oz (56 g) serrano ham, cut in 1 semi-thick slice
• 3 hard-boiled organic eggs, recently prepared
• 1/4 tsp (1 mL) hot smoked paprika
• 1/2 dry pint (275 mL) grape tomatoes
• Pinch of pepper
• 3 romaine hearts, about 18 oz (510 g) in total, washed and finely chopped
• 2 oz (56 g) manchego cheese, cubed
• 18 to 20 manzanilla stuffed olives, about 2 oz (56 g)