Layered Cobb Salad
Description
Wondering what salad to make and serve to your guests? This creamy salad is full of tender chicken, tomatoes, hard boiled eggs and crispy bacon served with a red wine vinaigrette.
Ingredients
Vinaigrette:
1/3 c. red wine vinegar
1 T. Dijon mustard
1 clove garlic, minced
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2/3 c. olive oil
Salad:
1 small bunch green leaf lettuce
1 small bunch red leaf lettuce
2 medium tomatoes, diced
12 oz. bacon, cooked and crumbled
3 cooked boneless, skinless chicken breasts (about 1 1/2 lb.), diced
4 hard-boiled eggs, sliced
3 medium avocados, diced
1 c. crumbled blue or Roquefort cheese
1/4 c. finely chopped fresh chives
Directions
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Vinaigrette:
Whisk the vinegar, mustard, garlic, salt and pepper together in a small bowl. While whisking, slowly pour in the oil; whisk until emulsified.
Salad:
Place all lettuce in the bottom of a 6 quart bowl, preferably a glass bowl or trifle dish. Even layer remaining ingredients on top in this order: tomatoes, bacon, chicken, eggs, avocados, cheese and chives. Drizzle with the vinaigrette. Toss to combine just before serving.
6-8 servings.
Tips:
To make in advance: The dressing and the chicken, bacon, and eggs can be made up to 1 day in advance and stored in separate containers in the refrigerator. The salad can be assembled several hours ahead of time and then covered and stored, undressed, in the refrigerator.
Storage: Leftover undressed salad can be stored in a covered container in the refrigerator for up to 1 day.