Cobb Salad with Blue Cheese Dressing

subheading: Blue Cheese Dressing:

1 cup mayonnaise

½ cup buttermilk

½ cup sour cream

3 dashes Worcestershire sauce

4 ounces blue cheese crumbles

2 tablespoons chopped chives

1 dash salt, plus more if needed

½ teaspoon freshly ground black pepper, plus more if needed

subheading: Chicken:

Olive oil, for drizzling

Salt and freshly ground black pepper

2 boneless, skinless chicken breasts, sliced in half down the middle (you should be left with 4 very thin breast-shaped pieces)

subheading: Salad:

2 heads Bibb lettuce, cored and leaves separated

2 heads romaine lettuce, chopped

1 head iceberg lettuce, cut into chunks

1 pound crispy-fried thin bacon

8 ounces red grape tomatoes, halved

6 hard-boiled eggs, peeled and sliced

2 avocados, diced

⅓ cup blue cheese crumbles

3 scallions, chopped

Freshly ground black pepper

Directions at foodnetwork.com

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