Chicken Cobb Salad with Herbed Dressing
single servings in italics
1 pound mixed baby greens- 2-3 handfuls
2 cooked chicken breasts, chopped- 1/2 cup
5 cooked slices of bacon, chopped- 1 slice
3 hard boiled eggs, chopped- 2 spoonfuls- I used a “cereal spoon”
2-3 Roma tomatoes, chopped- 2 spoonfuls- I used a “cereal spoon”
1 avocado, chopped*- 1 spoonful
1 cucumber, chopped (Kroger had their English cucumbers for $1 this week, so I bought one…my favorite!)- 2 spoonfuls
4 oz. container of crumbled Blue Cheese- 2 spoonfuls
- Dress greens with 2 TB of salad dressing and plate.
- Arrange chopped ingredients in rows, keeping each ingredient separate from the others. I realize that it’s all going the same place, but it just makes for good presentation.
- Enjoy with toasted bread or breadsticks, regular or gluten free.
Herbed Salad Dressing
You have to realize that this dressing is GREEN, people! I have several pictures of the actual dressing, but they just don’t do it justice. You just have to trust me on this one. You can kind of see it in the picture of the salad, in the jar to the left of the plate.
Place all ingredients in a blender, food processor or wide mouthed jar large enough for inserting an immersion blender. Blend until smooth and store in an air tight container or lidded jar. Dressing should keep in the refrigerator for one week.
1/2 cup lemon juice about 2 lemons
1/4 cup extra virgin olive oil
1/2 cup washed fresh herbs, any variety I used 4-5 large basil leaves, some oregano, Italian parsley and rosemary. I wish I had thyme in my garden…I would have added that, too!
1 clove of garlic, minced
1 small shallot
2 TB honey
salt and pepper to taste