Cobb Salad This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings


  • 6 slices bacon
  • 3 eggs
  • 1 head iceberg lettuce, shredded
  • 3 cups chopped, cooked chicken meat
  • 2 tomatoes, seeded and chopped
  • ¾ cup blue cheese, crumbled
  • 1 avocado – peeled, pitted and diced
  • 3 green onions, chopped
  • 1 (8 ounce) bottle Ranch-style salad dressing


    Step 1

    Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

    Step 2

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

    Step 3

    Divide shredded lettuce among individual plates.

    Step 4

    Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

    Step 5

    Drizzle with your favorite dressing and enjoy.

Nutrition Facts

Per Serving: 525 calories; protein 31.7g; carbohydrates 10.2g; fat 39.9g; cholesterol 179.1mg; sodium 915.2mg.


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