Cobb salads are protein packed salads with baked chicken, hard boiled eggs and bacon. That means you’ll stay full and this salad can definitely be considered a full-meal, not just an appetizer or side salad.
8-10 oz. Jake & Amos Bacon Dressing
2 large ripe avocados
1-1/2 cups halved grape tomatoes (about 8 oz.)
8 oz. baby spinach, stemmed if necessary, washed and dried
6 oz. Bibb lettuce (about 1 small head) or inner leaves of Boston lettuce, washed and dried
1/4 cup sliced fresh chives (cut into 1-inch lengths)
Freshly ground black pepper
4 hard-cooked eggs, peeled and sliced
4 oz. Roquefort or other good-quality blue cheese, crumbled
8-10 oz. rotisserie chicken, diced
8 slices cooked bacon, crumbled
- Have one large shallow serving bowl (about 13 to 14 inches across and 3 to 4 inches deep is nice) ready.
- Peel, pit and dice the avocados. Put them in a mixing bowl along with the grape tomatoes. Season with a pinch of salt and black pepper, drizzle with 1 tablespoon of the Jake & Amos Bacon Dressing, and toss very gently.
- Combine the spinach, Bibb lettuce, and half of the chives in a big mixing bowl. Season lightly with salt and a few grinds of fresh pepper. Drizzle and toss with about 3 tablespoons of Jake & Amos Bacon Dressing (taste and add more if you like). Transfer the greens to the serving bowl.
- Arrange the chicken, bacon, tomato and avocado decoratively over the greens and garnish the salad with the chopped egg, blue cheese and the chives. Drizzle most or all of the remaining Jake & Amos Bacon Dressing over everything and garnish with the remaining chives. Bring to the table with tongs and plates to serve.