Cobb Salad

Cobb Salad

Everyone loves a Cobb salad. It’s always been one of my favorites. It’s probably not a salad many make at home. Around these parts there seem to be some variation of the salad on just about every restaurant menu. I realized I had all the ingredients I like in the salad on hand, so I decided to make it for lunch one day. There are hardboiled eggs in the original, I however, do not like hardboiled eggs. So I left them out. One of the benefits of making things at home, is you get to decided exactly what goes in and what stays out of a meal.

Cobb Salad for Two

  • 2 slices of prosciutto
  • 1 bag of mixed salad greens
  • 1 large cooked chicken breast, cubed
  • 1 large tomato, diced
  • 1 avocado, cubed
  • 2 ounces crumbled blue cheese
  • 1/2 small red onion, diced
  1. Pre-heat oven to 350F/180C. Place a small cooling rack on a baking sheet. Put prosciutto on the rack. When oven is heated, place prosciutto in oven and bake for 15 minutes or until crispy.
  2. Rinse the salad greens and dry. Divide the salad between two bowls or plates.
  3. Divide the rest of the ingredients and add to the salad bowls.
  4. Serve with ranch or a balsamic vinaigrette dressing.

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