Serves 4
45 min
Vermont Meets New Jersey Ultimate Cobb Salad
Recipe GLPR39f16902e1d41f
A hearty and colorful chopped salad combining fresh Romaine lettuce with protein-rich chicken, crispy bacon, creamy avocado, and hard-boiled eggs, topped with sharp cheddar cheese and fresh vegetables. Finished with a tangy Greek yogurt maple Dijon dressing that brings all the flavors together beautifully.
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Ingredients
2-3 hearts of Romaine lettuce, chopped
2 cups cooked chicken or turkey, chopped or shredded
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, quartered
½ cup sharp cheddar cheese, shredded
1 cup halved cherry tomatoes
1 cup sliced cucumber, halved
½ cup fresh or thawed frozen corn kernels
½ avocado, thinly sliced
Creamy Greek Yogurt Maple Dijon Salad Dressing, for drizzling
Directions
Prepare all components: Cook bacon until crispy, drain on paper towels, and crumble. Cook or shred your chicken or turkey. Hard-boil eggs and quarter them once cooled. Slice the cucumber into half-moons, halve the cherry tomatoes, slice the avocado, and chop the Romaine lettuce.
Divide the chopped Romaine lettuce evenly among four serving bowls or arrange in a large salad bowl.
Arrange the cooked chicken or turkey, bacon crumbles, hard-boiled eggs, shredded cheddar cheese, tomatoes, cucumber, corn kernels, and avocado slices on top of the Romaine in neat rows or clusters.
Drizzle the Creamy Greek Yogurt Maple Dijon Salad Dressing over the salad just before serving. Toss gently to combine, or allow each diner to toss their own portion.
