Cobb Salad
Master the art of american cooking with this crispy lunch featuring romaine lettuce, iceberg lettuce, and bacon. Simple techniques yield impressive results that look and taste restaurant-quality. Try it once and you'll understand why it's so beloved.
Time Breakdown
Ingredients (4 servings)
- 1 headromaine lettucechopped
- 1 headiceberg lettucechopped
- 6 slicesbaconcooked and crumbled
- 2 breastschicken breastcooked and diced
- 4 eggshard-boiled eggschopped
- 4 ouncesblue cheesecrumbled
- 1 cupcherry tomatoeshalved
- 1 largeavocadodiced
- 3 scallionsgreen onionssliced
- 3/4 cupblue cheese dressingstore-bought or homemade
- 1 tablespoonolive oilfor cooking chicken
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Instructions
- 1
Cook bacon in large skillet until crispy, drain and crumble.
8min - 2
Season chicken with salt and pepper, cook in same skillet 6-7 minutes per side.
15min - 3
Let chicken cool, then dice into bite-sized pieces.
5min - 4
Hard-boil eggs: boil 10 minutes, cool in ice water, peel and chop.
15min - 5
Wash, dry, and chop both lettuces, arrange on large platter.
5min - 6
Arrange ingredients in rows over lettuce: bacon, chicken, eggs, cheese, tomatoes, avocado.
5min - 7
Sprinkle green onions over entire salad.
1min - 8
Serve with blue cheese dressing on the side.
1min
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