Cobb Salad for One

Time to Cook: 
n/a
Time to Prepare: 
10 min
Number of Servings: 
1
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When we eat out, I can almost guarantee that my husband will order either a veggie burger or a cobb salad. Full of tender chicken, salty bacon and creamy avocado, cobb salads are enlessly customizable. Make it Mexican by adding spicy chicken, beans, and crushed tortillas. We generally stick to the traditional avocado, eggs, bacon, tomato, chicken and cheese but this salad really is a wonderful way to use up all kinds of bits you may have in the fridge. As for the dressing, whether you use a more traditional red wine vinagrette or a creamy Ranch dressing, it's all up to you.

Quick tip for the avocados: remove the pit with a spoon. Some cooks recommend holding an avocado half in your hand and striking the pit with a sharp knife to remove it, but I've almost cut myself badly this way. The knife can slip, or if the avocado is very soft part of the knife will go right through it (and if you're holding it, things can end badly). A spoon is much, much safer.

A fresh, delicious, and quick lunch for one!

Ingredients

1 1/2 cups fresh baby greens

1 hard boiled egg, peeled and sliced

1/4 cup shredded roast chicken

bit of crumbled cheese of your choice (feta, blue cheese, or diced gouda)

1/4 avocado, in chunks

1 slice bacon, crumbled

4-5 grape tomatoes

1/4 sweet pepper, sliced thinly

creamy dressing of your choice


Directions

1. I'm not sure you can even call this a recipe because it's ridiculously simple. First, arrange your lettuce on a plate.

bowl of greens

2. Top your greens as shown in the photo above, laying them each in a strip across the greens, going left to right. It doesn't matter what order you put them in-and you can substitute other ingredients if you like. You can use any kind of leftover chicken, but I like using leftovers of this herb roasted chicken the most.

3. Dress the salad up and eat!