Classic Cobb Salad
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- 3/4 cup blue cheese, crumbled
- 1 avocado – peeled, pitted and diced
- 3 green onions, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp dried chives
- 1/2 tsp dried parsley
- 1/2 tsp dried dill weed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Divide shredded lettuce among individual plates.
Drizzle with your favorite dressing and enjoy.
Homemade Ranch Dressing (Recipe is 12 Servings)
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.