Cobb Salad

The American classic Cobb salad is full of delicious toppings and usually loaded with lots of protein and a great dressing.  

Cobb salad named after Robert Cobb was invented in 1937 at his restaurant located in Hollywood California, the Brown Derby Restaurant. The legend is that Cobb had not eaten until near midnight, and so he mixed leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. Thanks for that Cobb! 

Now there are many ways to build a cobb, but my favorite is with romaine lettuce. Some restaurants/home cooks like iceberg lettuce. It is a personal preference. The best part is that there are endless possibilities for toppings and dressings, but this is how I make it. I also love to use my Green Ranch dressing. It adds such a fun pop and is so creamy.  

You can find the recipe for the dressing here-  Green Ranch

Ok let’s make this salad.  

Ingredients: 

• 2 Romaine lettuce heads, chopped into bite-size  
• 2 chicken breasts, cooked, and cut into bite-size 
• 1 large ripe avocado, cut into cubes 
• 3 hard boiled eggs, chopped  
• 10-15 cherry tomatoes, sliced  
• 6 pieces of bacon, cooked, and chopped  
• Blue cheese crumbles  
• Cheddar cheese, cut into cubes  
• 4 green onions, sliced thin  
• Salad dressing of choice-Green Ranch recipe link above  

Directions: 

1. Cook the chicken. I like to cook on the stove-top or bake in the oven.
2.  Drizzle each breast with olive or avocado oil. Season with salt, pepper, and Italian seasoning. (coat both sides with oil and seasoning)
3. Stove-top cook in a skillet on medium heat until no longer pink and the thermometer reads 165°.
4. Bake- at 400° for 25 minutes or until no longer pink and the thermometer reads 165°.
5. Let the chicken rest for 5 minutes and then chop into bite-size pieces.  
6. Wash and chop the lettuce. Lay it out on a large platter.  
7. Now start layering the toppings. I like to put the chicken first. Half on each end of the platter with a little room on the very edge.  Next goes the eggs, bacon, and tomatoes. I put the blue cheese in the middle and the cheddar on the very edges. Now finish with green onions down the center and serve!  
8. Each person can grab what toppings they would like and pour on the dressing.  
9. ENJOY!