Quick Chicken Cobb Salad with Creamy Vinaigrette

1.Season the chicken breasts generously on both sides with salt and pepper.

2.Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until fully cooked through (internal temperature of 74°C/165°F). Remove from heat, let rest for 5 minutes, then dice or slice thinly.

3.While the chicken rests, prepare the vinaigrette: In a small bowl, whisk together the mayonnaise/yogurt, white wine vinegar, Dijon mustard, and honey/maple syrup until smooth. Slowly whisk in the 3 tablespoons of olive oil until emulsified. Season with salt and pepper to taste. Add water if a thinner consistency is desired.

4.Prepare the remaining ingredients: Crumble the cooked bacon, dice the avocado, thinly slice the red onion, and quarter the hard-boiled eggs.

5.Assemble the salad: Place the mixed greens in a large bowl or arrange them attractively on individual plates.

6.Arrange the toppings in distinct rows or sections over the greens: the diced chicken, crumbled bacon, diced avocado, sliced red onion, quartered eggs, and crumbled tasty cheese.

7.Drizzle the creamy vinaigrette over the salad just before serving, or serve it on the side.