Cobb Salad


  INGREDIENTS


 

6 large eggs


4 slices thick-cut bacon diced


6 cups Romaine lettuce (or a combination of Romain and


Green Leaf or Iceberg Lettuce), washed and cut into bite-


sized pieces


2 cups cooked and sliced (or diced) chicken breasts


1 avocado, sliced or diced


1 1/2 cup grape or cherry tomatoes


1 cup croutons


2/3 cup blue cheese crumbles


1/2 c red wine vinaigrette or dressing of your choice


INSTRUCTIONS


For the hard-boiled eggs, place eggs in a saucepan and fil


to cover by 1″ with cold water


Do not overcrowd the pan. Place over medium-high heat


and bring to a rapid simmer


Remove the pan from the heat, cover with a lid and allo


to sit, covered, for 13-15 minutes, depending on how well done you like your yolks


Have ready a medium-sized mixing bowl filled with ice water


Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes


Peel the eggs, quarter or chop, and set aside until ready to use


For the bacon, have ready a plate lined with a paper towel


In a large sauté pan over medium-high heat, fry bacon for 6-8 minutes, stirring occasionally until browned and crispy


Using a slotted spoon, transfer the bacon to the plate ans setaside


Add the lettuce to a large serving bowl, top with chicken,


eggs, bacon, avocado, tomatoes, croutons, and blue cheese


Toss with dressing or serve on the side.

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