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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My middle son loves cobb salad. This is the version we like. Ingredients:
10 slices bacon, chopped into 1/2-inch pieces |
2 cups cooked chicken breasts, cubed |
seasoning salt |
2 avocados, ripe, diced |
2 tablespoons lemon juice |
1/2 head red leaf lettuce, torn into pieces |
1/2 head iceberg lettuce, torn into pieces |
3 small tomatoes, diced or 2 large tomatoes |
3/4 cup green onion, sliced thinly |
4 eggs, hard boiled and chopped fine |
2 cups monterey jack cheese, grated or 2 cups blue cheese, crumbled |
salad dressing |
Directions:
1. Cook bacon over medium heat until browned; drain on paper towels.
2. Season cooked chicken cubes with seasoned salt, to taste.
3. Toss avocados with lemon juice.
4. Mix and layer lettuces on a large serving platter.
5. Arrange rows of chicken, bacon, tomato, green onions, avocado, hard boiled egg, and shredded cheese on top of lettuce.
6. Serve with choice of salad dressing.
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