Cobb Salad Tacos

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large eggs
• 2 center-cut bacon, slices
• 2 tablespoons shallots, minced
• 2 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon dijon mustard
• 2 cups rotisserie chicken breasts, skinless, boneless, shredded
• 2 tablespoons canola mayonnaise (such as hellmann's)
• 2 tablespoons low-fat buttermilk
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 8 (6 inch) corn tortillas
• 2 cups iceberg lettuce, thinly sliced
• 1/2 cup tomato, diced
• 1/2 ripe avocado, peeled, chopped

Recipe

• 1 place eggs in a large saucepan. cover with water to 1 inch above eggs. bring just to a boil. remove from heat; cover and let stand 13 minutes. drain; cool in ice water 5 minutes. peel and dice eggs.
• 2 cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). remove bacon from pan, reserving drippings in pan. drain bacon on paper towels; crumble bacon, and set aside. add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. remove from heat; add vinegar, oil, and mustard, stirring until combined. add chicken to pan; toss to coat. combine mayonnaise and buttermilk in a small bowl, stirring until smooth. stir in cheese.
• 3 working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. divide egg and bacon evenly among tacos, and drizzle evenly with dressing.