Please everyone at the table with an easy, fresh platter cobb salad. Dress it with creamy ranch or keep it classic with a red wine vinaigrette. Perfect for warm weather entertaining!
Course Main Course
Prep Time 1 dayday
Cook Time 30 minutesminutes
Total Time 1 dayday30 minutesminutes
Servings 4people
Calories 787kcal
Author Rachel Ballard
Ingredients
6cupsgreens or lettuces romaine, baby greens, or fresh spinach all work
½pintcherry tomatoeshalved
1largeavocadosliced
4hard boiled eggspeeled, and chopped in to bite size pieces *see note 1
In a large bowl or on a platter, layer the greens, tomatoes, avocado, eggs, bacon and cheese.
Add the chopped chicken and pour over the dressing. Toss to coat and serve.
Notes
Note 1: Boil eggs in simmering water for 8 to 10 minutes. Drain, and cover with cool water until you can handle them. Peel and chop. For more information see: https://www.foodnetwork.com/recipes/food-network-kitchen/deviled-eggs-recipe-1973562Note 2: Any grilled chicken will work here as will rotisserie chicken if you're in a serious pinch. For my full vinegar brined chicken recipe, see: https://feastandfarm.com/vinegar-bbq-chicken/ This recipe is best if you can marinate the chicken the night before, but 6 to 8 hours is also good. Note 3: See suggested recipes in body of post, or you can buy one pre-made just make sure it's low in sugar and not colored. You can also try: https://www.culinaryhill.com/homemade-red-wine-vinaigrette/