Friday, August 21, 2009
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
8 slices bacon
1 head iceberg lettuce, shredded
3 Cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 Cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.