Stacked Cobb Salad with Pecan Vinaigrette

4 ounces boneless chicken breast

1 tablespoon vegetable oil

1½

tablespoons ranch dressing

2 slices bacon, coarsely chopped

1 avocado, medium dice

2 ounces romaine, shredded, plus 1 whole leaf

3 slices tomato

Gorgonzola crumbles for garnish

Shredded carrot for garnish

Salt and pepper to taste

2 ounces olive oil

1 tablespoon Dijon mustard

2 tablespoons sherry vinegar

2½

tablespoons (or to taste) toasted pecans finely chopped, plus more for garnish

Pan fry chicken breast in hot oil until golden brown, 3 to 4 minutes per side. Dice and mix with ranch dressing. Set aside.

Microwave bacon on high 2 minutes; set aside and keep warm.

Remove ends of a 14.5-ounce can and coat inside with nonstick spray. Place one end on top of a lettuce leaf. Layer in a slice of tomato, the avocado, another tomato slice, the bacon, a slice of tomato and the chicken. Press ingredients out of can using the bottom of a drinking glass. Garnish with lettuce, carrot shreds, blue cheese and pecans.

For the dressing: Whisk together olive oil, vinegar, mustard, pecan chips, salt and pepper. Serve with salad.

Serves one.