April 28, 2014
One of the things I like most about travelling is being able to incorporate new recipies to my repertoire. I first heard about Cobb Salad while living in California. It's extremely healthy, it has vitamins and proteins and it also includes one of my favorite ingredients: avocado.
So let's get started!
6 bacon slices, chopped
1/4 tsp. salt
1/2 cup virgin-extra olive oil
3/4 lb. mixed salad greens or lettuce
2 1/2 cups coarsely chopped grilled chicken meat
1/4 lb. Gorgonzola or other blue cheese, crumbled (about 1 cup)
2 avocados, halved, pitted, peeled and sliced
2 tomatoes, seeded and chopped
First, cook the bacon: in a fry pan over medium-high heat, fry the bacon, stirring occasionally, until crisp and brown, about 5 minutes. Transfer to paper towels to drain and cool.
Second, boil the eggs: in a small saucepan cover the eggs with water and bring to a boil over medium heat. As soon as the water boils, remove the pan from the heat and cover. Let stand for 10 minutes. Drain the water from the pan, then run cold water over the eggs until they are cool enough to handle. Peel the eggs and slice them.
In a large bowl, toss the salad greens with the salt and virgin-extra olive oil. Arrange the chicken, cheese, avocados, tomatoes, bacon and egg slices on top of the greens and it's ready for you to enjoy! Serves 4 to 6.
Image via Pinterest
Adapted from Williams-Sonoma