Cobb Salad

A couple months ago, I couldn't think of what to make for dinner, so I had thawed some chicken breasts and had lettuce. I figured I'd just make some boring salad with chicken in it. I was chatting with a piano lesson mom who said, "The only salad my family will eat is a Cobb salad." I'd never made one at home before, but I do love them! And, they have so much stuff in them that they're quite versatile--leave out the eggs and cheese and it's a delicious "allergen-free" dinner. Leave out the bacon and chicken and it's vegetarian. THE only Cobb salad for me.

Cobb Salad
6-8 servings

1 medium-size head of iceberg lettuce, shredded--I used a head of Romaine
1 large tomato, chopped
1 1/2 c diced, cooked chicken--I grill a pack of chicken tenders with grill seasoning
1 large advocado, peeled and diced
3/4 pound bacon, cooked, drained, and crumbled--I used the whole package when feeding 6 adults
2 hard boiled eggs--I used 4 when feeding 6 adults
4 oz blue cheese, crumbled

Chive Dressing
6 T white wine vinegar
1/2 t salt
1/4 t garlic powder--I did 1/2 t of Adobo seasoning instead of the salt and garlic powder
1/4 t fresh ground pepper
3 T chopped chives
1/2 c vegetable oil--I used olive oil

Place lettuce in large salad bowl. Prepare dressing by combining salt, garlic powder, pepper, chives, and oil in a jar and shaking well. Pour the dressing over the lettuce and toss. Arrange the tomato, chicken, avocado, bacon, and eggs on top of the lettuce. Place crumbled cheese in the center of the salad. Toss at the table.