Diary of a Chef · Just Chefn Around

Cobb Salad

30 minutes · 6 servings

By Diary of a Chef

Ingredients

• 6 slices bacon
• 3 eggs
• 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 oz) bottle Ranch-style salad dressing

Instructions

1. 1Hard-cook the eggs

   Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand in the hot water 10 to 12 minutes. Cool, peel, and chop.

2. 2Cook the bacon

   Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

3. 3Build the plates

   Divide shredded lettuce among plates. Evenly arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado, and green onions in rows on top of the lettuce.

4. 4Dress and serve

   Drizzle with the Ranch-style dressing and serve.