Name: Cobb Salad
Ingredients: 6 cups fresh salad greens; 6 slices of bacon; 1 whole chicken breast (roasted & diced); ½ cup medium to sharp cheddar cheese (finely diced); 2 ripe avocados (seed removed, peeled, and cut into 1/2-inch pieces); ½ cup Roquefort cheese (finely diced); 1 to mato (chopped fine); 1 cup diced ham; 2 hard-boiled large eggs (separated, the yolk finely chopped and the white finely chopped); 2 tablespoons chopped fresh chives

Cobb Salad

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Yield: 4 Servings 1x

Ingredients

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6 cups fresh salad greens
6 slices of bacon
1 whole chicken breast (roasted & diced)
½ cup medium to sharp cheddar cheese (finely diced)
2 ripe avocados (seed removed, peeled, and cut into 1/2-inch pieces)
½ cup Roquefort cheese (finely diced)
1 to mato (chopped fine)
1 cup diced ham
2 hard-boiled large eggs (separated, the yolk finely chopped and the white finely chopped)
2 tablespoons chopped fresh chives

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Instructions

Cook the bacon until crisp on both sides. Remove from skillet and drain on paper towels. Allow bacon to cool. Crumble the bacon and set aside.
On a very large platter, arrange fresh salad greens.
Compose the salad. Arrange the ingredients in neat lines across the salad greens as shown in the picture.
Traditionally, this salad is served with a French-style vinaigrette, however, most people use their favorite dressing to taste…I prefer homemade Ranch dressing.

Find it online: https://jennifercooks.com/cobb-salad/