Servings: 6
6 slices
3 eggs
Iceberg lettuce
1 head, shredded
Cooked chicken meat
3 cups, chopped
2 tomatoes, seeded and chopped
Blue cheese
¾ cup, cubed
1 avocado - peeled, pitted and diced
3 green onions, chopped
Ranch-style salad dressing
1 bottle (8 oz)
Cobb Salad
20 m
50 m
Ready in:
70 m
  1. Boil eggs, let cool, peel and chop.
  2. Cook bacon in a deep skillet over medium-high heat until evenly brown. Drain, chop and put aside.
  3. Divide lettuce into portions and put into plates.
  4. Evenly divide chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions. Arrange all ingredients in rows on top of the lettuce.
  5. Spray with your favorite dressing before serving.