chicken cobb salad.

I grew up in a house where a salad for dinner was like a mountain of vegetables, lunch meats, and cheese.


While I may not chop up the entire contents of my refrigerator to go in my salads anymore, I do intend on eating a salad that’s actually a meal and not a starter.

I even made the salad dressing, instead of store bought version, which Frank wasn’t totally impressed with.  He kept stating that it tasted like cream cheese, but I can assure you – there was absolutely no cream cheese in my buttermilk dressing!  Just Greek yogurt, buttermilk, dill, parsley and garlic.  I may have to work on the recipe a bit more, so I’m not posting it.

Chicken Cobb Salad

  • 6 c romaine lettuce
  • 4 slices bacon, cooked and crumbled
  • 2 hard boiled eggs
  • 2 chicken breasts, cooked and chopped into bite sized pieces (I think I used about 4 – 6 oz each)
  • grape tomatoes, sliced in half
  • 1 avocado, diced
  • 1/2 cup cheddar cheese

Place the romaine lettuce on a large-ish plate (this salad is quite large)!  Put each of the toppings in a stripe pattern op top of the lettuce.  Top with ranch dressing (either a home-made version or whatever store bought version you have).


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