*Ingredients include:
°6 ounces crumbled bacon (6 strips), toss
5 cups chopped, rinsed, and dried romaine lettuce from 1 medium head
2 cooked chicken breasts °2 cooked chicken breasts °2 cooked chicken breasts °2 cooked chicken breasts
2 eggs (boiled)
1 big avocado, peeled and sliced
1 cup cherry tomatoes, peeled and halved
1/2 cup red onion, finely chopped
°1/2 cup blue cheese crumbles (or feta cheese)
2 tsp parsley, finely chopped
°Cobb-salad-dressing:
°3 tblsp balsamic vinaigrette
1 teaspoon mustard (Dijon)
1 garlic clove, finely minced or crushed
°1/3 cup olive oil (extra virgin)
°a quarter teaspoon of salt
°1/8 teaspoon freshly ground black pepper
* Instructions:
In a skillet, cook chopped bacon until browned and crispy (5 minutes), then move to a dish lined with paper towels to cool. 2 hard-boiled eggs, peeled and quartered; romaine lettuce, chopped, rinsed, and squeezed dry; place on a platter. Place the remaining salad components (chicken, eggs, avocado, tomatoes, onions, blue cheese, and bacon) in rows over the salad and top with finely chopped parsley. Combine the dressing ingredients in a mason jar and shake it for free. Drizzle on salad just before serving, or let guests dress their own salad to their liking.
Enjoy!!!
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