Chicken Cobb Salad
The perfect recipe to spice up your leftover chicken!
Recipe by Tiffany Matthews
Ingredients:
- For the Salad:
- 2 cups leftover cooked chicken, chopped or shredded
- 6 cups romaine lettuce, chopped (or a mix of greens)
- 2 hard-boiled eggs, peeled and chopped or halved
- 4 slices bacon, cooked crisp and crumbled
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup blue cheese or feta, crumbled
- ½ cup cucumber, sliced
- Freshly ground black pepper, to taste
- For the Dressing:
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- Salt and pepper, to taste
How To Make Chicken Cobb Salad
- Start by frying the bacon in a pan until crisp, then drain and crumble.
- Boil eggs (place in cold water, bring to boil, cook 10 mins), cool and peel.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl or platter, layer chopped romaine lettuce as the base.
- Neatly arrange rows or sections of, leftover chicken, bacon, boiled eggs, avocado, cherry tomatoes, cucumber, crumbled blue cheese or feta.
- Drizzle the dressing over the salad just before serving or serve on the side.
- Top with a bit of black pepper.