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 1day
Cook Time 30minutes
Total Time 1day30minutes
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/