Cobb Salad

>> Saturday, March 20, 2010

When I'm trying to eat healthy, I always want to eat a salad, but they don't seem to fill me up for very long and salads don't seem like 'dinner' to Andrew. But that's not the case with a good, hearty Cobb Salad. God bless the man (or woman) who came up with the Cobb Salad - I am forever grateful! They're so simple to make that I'm hesitant to even post it here since it doesn't really involve a recipe...but maybe it will give someone else the idea to serve one for lunch or dinner sometime soon!

To make it easier and faster to assemble at dinner time, I usually cook the bacon, hard-boiled eggs and chicken ahead of time. Then at dinner time, I just need to chop everything up! Also, traditionally Cobb Salad is served with bleu cheese dressing, which you can make from scratch using this recipe, or use store-bought dressing.

Cobb Salad
1 romaine heart, chopped
1/2 cucumber, sliced
2 hard-boiled eggs, sliced
2 slices of bacon (can substitute turkey bacon)
1/4 cup cheese (I used cheddar because that's what I had on hand, but traditionally you'd use bleu cheese)
1 chicken breast, cooked and sliced or shredded
1 large (or 2 small) avocadoes, chopped
10-12 cherry tomatoes, halved
Salad dressing of choice

On a large serving platter, lay down the lettuce. Sprinkle the toppings in rows across the top of the lettuce and serve the dressing on the side. Voila!


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