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Fresh Cobb Salad

Fresh Cobb Salad

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Servings: 6 servings
Course: Main Dish
Calories: 1744
Ingredients Method

Ingredients
  

Dressing
  • 1 cup olive oil extra virgin
  • 1/2 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp stevia
  • 2 garlic cloves minced
Cobb Salad
  • 2 medium heads of romaine lettuce chopped
  • 3 lbs chicken breasts skinless, cooked,cooled,chopped
  • 2 lbs bacon cooked, cooled, crumbled
  • 8 oz blue cheese crumbled
  • 6 hard boiled eggs cooled, chopped
  • 2 tomatoes diced
  • 1/4 cup fresh chives snipped fine
  • 1/4 cup red onion finely chopped
  • 2 avocados peeled, pitted, diced

Method
 

  1. Cook chicken, bacon and eggs. Cool completely and prepare as described above. Set aside.
  2. Layer all prepared ingredients, except for the avocados, lemon juice and dressing, in a glass 9×13 cake pan in the order listed above.
  3. Cover cake pan tightly with a lid or foil and refrigerate until ready to serve.
  4. Just prior to serving, peel, pit and chop the avocados. Toss with the lemon juice so they stay green longer.
  5. Divide the cake pan salad into 6 or 8 servings plate salad portions. Scatter the avocado chunks on top of the individual servings.
  6. Top with homemade salad dressing and enjoy!