Cobb Salad

Man, do I love a Cobb Salad! My mom used to order them at restaurants when I was younger, and I knew I had truly become a grown-up when I started ordering them, too. And when I could no longer eat Ding Dongs with impunity, but that’s another story for another time. I love Cobb Salads because there’s so much glorious goodness going on: Crisp greens, yummy chicken, eggs, bacon, avocado, tomato. And to tie it all together, creamy blue cheese dressing. Heaven on a plate!

Then add plenty of blue cheese! You can crumble it yourself, but I like to buy the ready-to-go crumbles.

Next, finely slice up some chives (this is optional if you don’t have chives, or you can sub some chopped green onion)

And throw those in…

Along with some Worcestershire, salt, and pepper.

Then just stir it together!

Now, if you have time, pop the dressing in the fridge for a couple of hours to let all the flavors combine. Gets better and better as it chills

Now, Cobb Salad has lots of yummy toppings, not the least of which is bacon. So fry some up…

Let it cool on a plate…

And chop it into pieces.

You need chicken, too: Slice 2 chicken breasts in half right through the center to create 4 thinner breast-shaped pieces, then sprinkle them with salt and pepper…

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts, Sliced In Half Down The Middle (you Should Be Left With 4 Very Thin Breast-shaped Pieces)
•  Salt And Pepper
•  Olive Oil
• 2 heads Romaine Lettuce, Chopped
• 1 head Iceberg Lettuce, Cut Into Chunks
• 2 heads Bibb Lettuce, Cored, Leaves Separated
• 6 whole Hardboiled Eggs, Peeled And Sliced
• 1 pound Thin Bacon, Fried Until Crisp
• 8 ounces, weight Red Grape Tomatoes, Halved
• 2 whole Avocados, Removed From Skin And Diced
• 1/3 cup Blue Cheese Crumbles
•  Black Pepper To Taste
•  Blue Cheese Dressing, Or Any Dressing

source :salad/

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