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Cobb Salad
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Description
One of my favorite restaurant salads of all time, because you get a little bit of everything…and it’s all good. Serve with blue cheese dressing, or pretty much any dressing you like.
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
- ⅓ cups Blue Cheese Crumbles
- Black Pepper To Taste
- Blue Cheese Dressing, Or Any Dressing
Preparation
Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Salt and pepper the chicken, then grill/saute it for about 2 to 3 minutes per side, or until totally done. Remove from the pan and set aside to cool.
Arrange the three types of greens in a large bowl or on a large platter in three separate sections. Arrange eggs, bacon, tomatoes, and avocados in different piles. Pile the blue cheese crumbles in the center and sprinkle the whole salad with a little black pepper.
Serve with blue cheese dressing!
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