My prep starts sometimes days before we are going to have the salad. I take a package of chicken and bake, broil, boil, or slow cook it. Then I slice some, dice some, and store it until we want to use it in salad, or stir-fry, or pizza, or soup, or sandwiches. You get the idea: the prepared chicken makes meal prep a breeze. I slow-cooked the chicken this time; to heat the chicken for the salad, I put about two tablespoons of olive oil in a large skillet with a tablespoon of diced garlic and heated the chicken through. Once the chicken was heated, I tossed some store-bought croutons into the still-hot pan to use the garlic infused oil to boost the flavor and crunch. [NOTE: If I had fried my own bacon, I would have used the bacon grease, but I was using bacon pieces this night. Bacon brings its own great flavor to the croutons, so I would have skipped the garlic.] The flexibility of the Cobb salad... I hope you'll give it a try; it is a delicious meal you can feel good about serving and eating.
head of iceberg lettuce
boiled eggs, chopped
bacon - cooked and crumbled
chicken, skinless breasts - cooked and chopped
2 cups of spinach, chopped
diced onions, any kind you prefer
shredded cheese, we use a cheddar blend
[additional options - beets, sunflower seeds, chives, and of course - blue cheese and avocado]
1. Fry the bacon, drain, and crumble.
2. Using the bacon grease, reheat the pre-cooked chicken (if this is the method you used) and to heat and add flavor to the croutons.
3. Boil eggs, shell, and chop.
4. Rinse and chop the various salad components that your family will enjoy like lettuce, spinach, onions, tomatoes, cheese. Set out salad bar-style.
I love my Cobb Salad with the traditional French Dressing, but we try to have many options for everyone to have it their way.
other salad recipes you might like...
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