Cobb Salad

This is one of my all time favorite summer salads (even though I make this year round!). It is truly a classic salad with a great flavor combination. Plus, you can make the ingredients ahead of time and assembly them right before serving so you can spend more time with your guests!

Ingredients

• 1 package bacon
• 6 eggs
• 1 head iceberg lettuce, shredded
• 1 lb. of chicken breast cut into same size cubes
  
• 2 large tomatoes, seeded and chopped
• 1 cup blue cheese, crumbled
• 2 avocado - peeled, pitted and diced
• 3 green onions, chopped
• homemade vinaigrette
  

Directions

1. 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 20 minutes. Remove from hot water, put in ice cold water to cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Cook chicken in bacon grease until the inside of the chicken is no longer pink. Remove from pan.
   
4. Evenly divide and arrange chicken, chopped eggs, diced tomatoes, blue cheese, crumbled bacon, chopped avocado and diced green onions in a row on top of the lettuce.
5. Serve with vinaigrette dressing.

MY TIP: This salad can also be served with ranch or blue cheese dressing. Although I prefer to make my own dressings, bottle dressing can be substituted if in a hurry!