Cobb Salad Bites

  • 1 package of bacon
  • 2 eggs; hard-boiled peeled and diced
  • 3 oz blue cheese; crumbled
  • 1 small tomato; diced
  • 3 oz grilled chicken; diced
  • ½ cup lettuce; cut into small ribbons
  • ¼ cup corn kernels
  • ½ cup avocado
  • Special Equipment: small cupcake pan tin foil

For the dressing:

  • 1 heaping tsp Dijon mustard
  • ½ cup oil

Preheat oven to 425°F.  Take the small cupcake pan and spin a piece of bacon around the outer edge of each cup.  Tuck the excess bacon left hanging down to cover the bottom, creating a cup. Use scraps of bacon to cover any holes in the base of each cup. Take a 6×6 piece of tinfoil and crumple into a ball to fit cup. Place in center of bacon cup to prevent caving. Repeat for all cups.  Bake for 10-13 minutes. Allow bacon cups to cool completely.

Once cool assemble bites by adding lettuce, chicken, blue cheese, tomato, avocado, corn, and eggs into each cup. Top with dressing.

In a small bowl slowly pour oil over Dijon while whisking. Continue to whisk until ingredients begin to emulsify.