Grilled Cobb Salad - GreenPan | GreenPan

Name: Grilled Cobb Salad - GreenPan | GreenPan
Total time: 50 min
Ingredients: 1 small shallot, finely diced (about 3 tablespoons); 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup extra-virgin olive oil, plus more to taste; 2 medium boneless, skinless chicken breasts (about 12 ounces); 1 tablespoon extra virgin olive oil, plus more as needed; 1 teaspoon dried oregano; 2 medium heads romaine lettuce, tips removed, cut in half lengthwise through the stem; 4 large hard boiled eggs, peeled and cut into ¼” rounds; 8 pieces thick-cut bacon, cooked and lightly crumbled; 1 cup cherry tomatoes, cut in half or quarters depending on size; 1/3 cup sunflower seeds, toasted; 6 ounces goat cheese, crumbled; 3 tablespoons fresh dill fronds, hand torn or lightly chopped

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A classic cobb salad can be made numerous ways, and we love this version during the summertime thanks to the special touch of grilling the romaine. Lightly char

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Ingredients

1 small shallot, finely diced (about 3 tablespoons)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil, plus more to taste
2 medium boneless, skinless chicken breasts (about 12 ounces)
1 tablespoon extra virgin olive oil, plus more as needed
1 teaspoon dried oregano
2 medium heads romaine lettuce, tips removed, cut in half lengthwise through the stem
4 large hard boiled eggs, peeled and cut into ¼” rounds
8 pieces thick-cut bacon, cooked and lightly crumbled
1 cup cherry tomatoes, cut in half or quarters depending on size
1/3 cup sunflower seeds, toasted
6 ounces goat cheese, crumbled
3 tablespoons fresh dill fronds, hand torn or lightly chopped