Chicken Cobb Salad

Ingredients -

1 cup Chicken 
2 tbsp Vegetable oil 
3 pieces Avocados peeled, diced 
3 pieces Eggs hard boiled, chopped 
1/2 cup Blue cheese crumbled 
1/2 cup Bacon lardons, chopped
1/2 cup Cherry tomatoes halved 
1 cup Iceberg lettuce
Vinaigrette:
1/2 cup Vegetable oil 
1/2 cup Cider vinegar 
2 tbsp Lemon juice 
2 tbsp Dijon mustard 
1/2 cup Parsley chopped
Salt to taste
Pepper to taste

Procedure -

Rub the chicken with vegetable oil, season inside and out and truss.
Chill completely.
Remove breast meat (no skin) and small dice. Set aside.
Place in a 350F (176C) oven, breast side up. After 20 minutes baste. After 45 minutes take an internal
temperature. Remove at around 155‐160F (70C) and let rest for a final resting temperature of 165F (74C). Arrange all other ingredients on a plate.Put the chicken on top.
Vinaigrette:
Blend/process the oil, vinegar, lemon juice, mustard and parsley to an emulsion. Season to taste.