Cobb Salad. It’s time for summer. It’s time for salads. With bacon. Because, well, bacon.
One of the least snobby is the cobby. There are no candied pecans, or fresh berries, lemon dressing, or anything very hobnob. These things are loverly, but sometimes you just want easy-going, casual fixins and cobb is where it’s at.
Cobb Salad
Makes two large salads.
- 2 chicken breasts, grilled or roasted & sliced
- 1 bunch romaine lettuce (or your fav), chopped
- 1 to 1 1/2 cups blue cheese dressing (or a more traditional vinaigrette is great too)
- 4 hard-boiled eggs, peeled & cut into wedges or diced
- 1 avocado, sliced or diced
- 1/2 pound bacon, chopped, cooled & crumbled (or store-bought bacon bits)
- 1/2 cup red onions, diced or green onions, chopped
- About 12 cherry tomatoes or 4 large tomatoes, wedge cut
- 1 cup crumbled blue cheese (optional if using blue cheese dressing already)
Butterfly cut two chicken breasts. Bake in the oven on a baking sheet at 350°F for about 20 minutes or until chicken reaches 165°F in the thickest parts.
Remove cooked chicken from the oven and set aside to rest. (This can also be done a day ahead if desired the refrigerated so it can be placed on salad chilled if preferred.) Slice or dice.
Divide the lettuce onto two plates.
Drizzle each with a generous amount of blue cheese dressing (or your fav). Because it’s the right thing to do.
Top with the diced chicken, eggs, avocados, bacon, onions, and tomatoes.
I love you beautiful cobby. You are my heartthrob-y.
