Cobb salad
A delicious cobb salad with mixed greens, chicken, boiled eggs, avocado, green onions, and bacon. Add tomato if it is in season where you live.
Servings 4
Ingredients
- mixed greens
- eggs 1 per person
- bacon 1-2 slices per person
- chopped leftover or rotisserie chicken ½ c. per person
- avocado ¼ per person
- 1 tomato
- green onions 1 per person
- crumbled blue cheese omit if dairy free
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp dijon mustard
- salt big pinch or to taste
- pepper to taste
Instructions
- Boil eggs in a saucepan for about 8 minutes. Place in ice water to cool for a few minutes before peeling. Chop after peeling and set aside.
- Chop bacon and brown in a skillet until crisp. Set aside.
- Make dressing by combining olive oil, red wine vinegar, dijon, salt, and pepper in a jar with a lid. Shake in a tightly lidded jar for a few seconds until emulsified. Alternatively you can whisk the ingredients in a bowl.
- Chop remainder of ingredients into bite sized pieces and arrange them in lines on a bed of mixed greens. Toss with dressing a little at a time until you have enough to your liking.
Notes
Fresh tomatoes are a classic addition to cobb salad as well. I only add them in the summer though when they are in season because in my opinion grocery store tomatoes in the cold months aren't worth eating.