Classic Cobb Salad with Bacon, Chicken, and Blue Cheese Recipe

Ingredients

• 6 slices bacon
• 3 large eggs
• 3 cups chopped, cooked chicken meat
• 3/4 cup blue cheese, crumbled
• 1 head iceberg lettuce, shredded
• 2 ripe tomatoes, seeded and chopped
• 3 green onions, chopped
• 1 avocado, peeled, pitted and diced
• 1 (8 ounce) bottle Ranch-style salad dressing

Instructions

1. 1

   Cook the Bacon: In a skillet over medium heat, cook the bacon slices until they are crisp. Remove them from the skillet and drain on paper towels, then crumble or chop into bite-sized pieces.

2. 2

   Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove eggs, cool under cold running water, peel, and chop.

3. 3

   Prepare Lettuce and Vegetables: Shred the iceberg lettuce and place it in a large serving bowl. Add the chopped tomatoes and chopped green onions evenly over the lettuce.

4. 4

   Add Chicken and Avocado: Distribute the chopped cooked chicken and diced avocado over the bed of lettuce and vegetables.

5. 5

   Top with Bacon, Eggs, and Cheese: Scatter the crumbled bacon and chopped eggs on top, then sprinkle with the crumbled blue cheese.

6. 6

   Toss with Dressing: Drizzle the Ranch-style salad dressing over the assembled ingredients and gently toss to combine everything evenly just before serving.