This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese, and avocado.
Ingredients
- bacon: 6 slices
- eggs: 3 piece
- iceberg lettuce: 1 head (shredded)
- chopped, cooked chicken meat: 3 cups
- tomatoes: 2 piece (chopped)
- blue cheese, crumbled: 0.75 cup
- green onions: 3 piece (chopped)
- avocado: 1 piece (diced)
- Ranch-style salad dressing: 1 bottle (8 ounce bottle)
Metric Conversion
Stages of cooking
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Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
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While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
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Divide shredded lettuce among individual plates. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado. Drizzle with dressing.
