Spring is finally here, and nothing sounds more refreshing than a delicious, hearty salad. This Cobb salad will delight your family as a main course, with flavor galore in every bite.
Bonus: it’s easy.
Thanks for Nancy C. for making this and sharing such beautiful photography!
Easy Cobb Salad by Nancy C.
Download the recipe card here!
Prep time: 45 minutes
Baked time: None
Serving size: 4-6 servings
Ingredients:
- 7 to 8 cups chopped romaine lettuce or mixed greens
- 12 slices of bacon, cooked and crumbled (about 3/4 cups)
- 3 hard-boiled eggs, chopped
- 2 1/2 cups chopped cooked chicken (try saying that 5 times fast!)
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled & diced
- 1/2 cup crumbled blue cheese
- 1/2 cup diced red onion
- Your favorite dressing
Instructions:
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To save time in making the salad, cook your bacon and chicken ahead of time—you can also use leftover or rotisserie chicken.
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In a large salad bowl, arrange the chopped romaine lettuce or mixed salad greens in an even layer.
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Top greens with the crumbled bacon, hard-boiled eggs, chopped chicken, cherry tomatoes, diced avocado, crumbled blue cheese, and diced red onion, arranging these ingredients in rows.
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Serve in small salad bowls with your favorite salad dressing or vinaigrette (Ranch or Italian dressings, or Balsamic Vinaigrette are good options).
Note: Make this salad in the large Enamelware Salad Bowl – it’s the perfect size! And serve in the smaller matching Enamelware bowls as an added touch.