There are so many ways to make Cobb Salad.  I think it all comes down to what your favorite ingredients are and you just apply them to the salad.  That’s what cooking is all about.  Putting your own spin on everything , your  signature so to speak.

This is my version.  I hope you like it.  Please forgive me because I was deleting some of my pictures and I lost some of my images.  When I make this again I will retake some of the pictures.

Today I decided to use  chicken thighs in my salad. You seasoned them with salt and pepper.  Place them in a fry pan cook them on both sides……and slice them up.  You should let them cool first.

Now on a broiling pan nicely place your bacon and place the pan in the oven under the broiler to cook.  This I had to do twice.  I mean really, you can never have to much bacon.  This is also the ingredient, well at least in my kitchen that gets tasted the most. Lucky to have any left by the time you need it.  Next you place it on a cutting board a proceed to chop.  Once your done, place on a plate and set aside but not before you have a nibble.  Please forgive me for some of the shadows in the pictures.  When I noticed it was too late.

Place your eggs in pot and immerse them with water, boil them until they reach the hard boiled stage.  Whether it’s right or wrong, I boil mine for ten minutes, place them under cold water and immediately peel them from the wider end.  My father told me that they are easier to peel that way and he was right.

Slice or chop them, whatever floats your boat.  Place in a bowl and set aside.

Cut your lettuce into bit size pieces.   Place in a bowl, set aside.

Slice strawberries, green onions, cherry tomatoes, cucumber……

Place in container, set aside.

Don’t forget your avocado.  Such a nutritious fruit that is so under used……Place in a bowl, set aside.

Grate some cheese.  Then line up your ingredients, choose your plates and start to assemble.  You can do this process in a bowl, on a platter, in a casserole dish, any way you like.  I have chosen to serve it on individual plates.  First, place your lettuce on your dishes then in rows of each  item per row, eggs, cucumbers, strawberries, bacon, cheese chicken,  place your prepared and waiting items.

Sprinkle with green onions! Top with your favourite salad dressing and your good to go.  I did one other simple thing.

I toasted some bread.  Rubbed both sides with garlic…….

Poured some olive oil on them, sliced each piece and served it along side of the salad.  You’ll love this salad.  It has become my favorite.  I ALWAYS make extra everything when I prepare for it, so I have everything sitting in a container in the fridge and when the mood strikes me I can make it without starting from the beginning.  My husband is not big on salads but will eat this one and even take it to work for his lunches.

RECIPE

INGREDIENTS

4 Boneless Skinless Chicken Thighs, Fried And Sliced

Salt And Pepper

Olive Oil

1 Clove Garlic

2 heads of Romaine Lettuce, Cut Into Chunks

10 whole Hardboiled Eggs, Peeled And Sliced

2 Packages of Bacon, Broiled Until Crisp

1 1/2 – 2 Cups of Cherry Tomatoes Sliced In Half

1 – 2 Cups of Strawberries Sliced

1 – 2 Avocados, Removed From Skin And Diced

3 Green Onions Chopped

1 Cup Of Shredded Cheese – I Used Marble

Salt And Pepper To Taste

3 – 4 Slices Of Toasted Bread, Rubbed With A Garlic Clove

Dressing Of Your Choice – I Used Kraft Poppyseed Dressing

PREPARATION INSTRUCTIONS

Heat a heavy skillet drizzled with olive oil and fry chicken until the meat is no longer pink inside.  Remove from pan and set aside to cool.  Broil your bacon in the oven until crisp, also set aside to cool.  Cut both the way you like.

Arrange lettuce on plates, platter or bowl then place chicken, bacon, eggs, strawberries, cherry tomatoes, avocados, grated cheese in rows, one item per row.  Sprinkle with green onions and salt and pepper.

Serve with toasted garlic bread and salad dressing of your choice!