Easy Cobb Salad
- SERVES
- 4
Most people probably don't know that Cobb Salad was created at the Brown Derby Restaurant in Los Angeles as a way of using leftovers. Who knew leftovers could be so glamorous?
What You'll Need
- 1 medium head iceberg lettuce, cut into bite-sized pieces
- 1 (10-ounce) package refrigerated cooked, sliced chicken breast
- 1 (3-ounce) container real bacon bits
- 1 large tomato, coarsely chopped
- 1 avocado, peeled, pitted, and chopped
- 3 hard-cooked eggs, chopped (optional)
- 4 scallions (green onions), thinly sliced
- 1 (4-ounce) package crumbled blue cheese
What to Do
- Arrange lettuce on a large serving platter. Arrange remaining ingredients in rows over lettuce. Serve, or cover and chill until ready to serve.
Note
Just before serving, drizzle with a creamy salad dressing like ranch or Thousand Island.
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BetsyJo
Jul 29, 2011
It's good, but not so nutricious as it stands. I use ANY lettuce other than iceberg, which is mostly water--the greener the lettuce the better. Also, we prefer diced, cooked bacon to bacon bits, no matter how real!
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