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| I used grilled chicken in my Cobb Salad |
Cobb Salad. Born in the 1930s at the Brown Derby in Hollywood, this salad was intended to be a meal unto itself. Usually beautifully laid out on the plate, this salad became popular again in the 1950s and today it's becoming popular once again. The only difference is that it seems to have become popular in the local WalMart more so than in restaurants. Unfortunately, the quality is lacking and the presentation- which is half of the thrill of this salad- is sorely lacking. I admit, I forgot to take the photo BEFORE digging in, so my picture doesn't do the Cobb salad any justice, either, so I have a well-presented one below. This is perfect for a ladies' luncheon when served as intended.
- 5 cups shredded iceberg lettuce or other lettuce
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, coarsely chopped
- 2 tablespoons bacon bits (may omit if a problem or replaced with cooked/crumbled turkey bacon)
- 2 avocados, peeled, pitted, and coarsely chopped
- 2 tomatoes, coarsely chopped
- 2 tablespoons crumbled blue cheese (can replace with goat cheese if you like)
- 2 tablespoons light ranch dressing (or make your own)
- Arrange lettuce on four plates.
- Evenly divide chicken, egg, bacon, avocado, and tomato in rows on top of lettuce.
- Sprinkle blue cheese over top.
- Drizzle with ranch dressing and serve.
