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It is a salad, but cobb salad was never meant to be a healthful or low-fat dish. Because Ryan Howard is a conscientious eater, however, this version is a lighter version that still packs some punch from the familiar flavors of the original. Use reduced-fat blue cheese and turkey bacon, serve the dressing on the side, and dig into this classic mega-salad.

• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 8-ounce skinless, boneless chicken breast halves
• 2 teaspoons extra-virgin olive oil
• 2 8-ounce romaine hearts, washed, dried, and torn into bite-sized pieces
• 2 large ripe tomatoes, seeded and diced
• 2 ripe avocados, pitted, peeled, and diced
• 8 strips turkey bacon, cooked and coarsely chopped
• 2 hard-boiled eggs, coarsely chopped
• 1 cup (4 ounces) crumbled reduced-fat blue cheese

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