Classic Cobb Salad / Jill Silverman Hough

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons white or golden balsamic vinegar (see notes)
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil, divided
• 1 1/2 teaspoons coarse kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 large or 2 small boneless chicken breasts (about 12 ounces)
• 1 small head lettuce, cut or torn into bite-sized pieces (you should have 8 or 9 cups) (see notes)
• 8 thick slices crisp-cooked bacon, crumbled or chopped
• 1 large or 2 small avocados, peeled, pitted, and cut into 1/2-inch dice
• 2 hard-cooked eggs, peeled, halved, and chopped
• 1 cup halved cherry tomatoes
• 3/4 cup crumbled blue cheese (about 3 ounces)
• 1/2 small red onion, thinly sliced or cut into 1/4-inch dice