It’s time for summer. It’s time for salads. With bacon. Because, well, bacon. One of the least snobby is the cobb-y. There are no candied pecans, or fresh berries, lemon dressing, or anything very hob nob. These things are loverly, but sometimes you just want easy-going, casual fixins and cobb is where it’s at.
- 2 chicken breast
- 4 large beefsteak (or comparable) tomatoes
- 2 cups romaine lettuce, chopped
- 1 to 1 1/2 cups ranch dressing
- 4 hardboiled eggs, peeled & cut into wedges or diced
- 1 avocado, diced
- 1 cup bacon bits and/or freshly cooked bacon, chopped
- 1/2 cup green onions, chopped
- 1 cup crumbled blue cheese
- 4 slices freshly-cooked bacon for garnish (optional)
Butterfly cut two chicken breasts. Bake in oven on baking sheet at 350 degrees for about 20 minutes or until chicken reaches 165F in thickest parts.
Remove cooked chicken from oven and dice. Set aside. (This can also be done a day ahead if desired the refrigerated so it can be placed on salad chilled.)
Cut tomatoes into six wedges about 2/3 of the way down so they stay together but can be fanned out to serve as a resting place for your salad. Place one tomato on each plate.
Place 1/2 cup chopped lettuce into each tomato.
Drizzle each with a generous amount of ranch dressing. Because it’s the right thing to do.
Top with diced chicken breast.
Top with remaining ingredients and, if desired, you can garnish with bacon. I mean, who doesn’t want more bacon?
I love you beautiful cobb-y. You are my heartthrob-y.