|Chopped Cobb Salad with Bacon, Chicken, Eggs and Garbanzo Beans|
This salad may seem like there are many steps to prepare it, but if you plan ahead, it’s easy to make. Here are some helpful suggestions to simplify the recipe:
- Cook the eggs ahead of time; this could be in the morning or at lunch. Hard-boiled eggs can last a few days in your refrigerator, so there’s no downside to cooking a bunch at a time. Hard-boiled eggs make great snacks, can be eaten for lunch or added to a salad served on another night.
- Multi-task and cook the bacon while chopping the veggies.
- I used a mixture of leafy green and iceberg lettuce for variety in this cobb salad. It really doesn’t matter what kind of lettuce you use – it’s a personal preference.
- For the chicken, you can buy small boneless chicken breasts and pop them in the oven before you start preparing the meal. I brushed them with olive oil, salt and pepper and cook them at 350° F for 45 minutes.
|Chopped Cobb Salad For an Simple Dinner Meal|
Chopped Cobb Salad with Garbanzo Beans and Feta Cheese
8 cups lettuce, shredded
2 small/medium, boneless, skinless chicken breasts, cooked, and cut into 1/2-inch cubes
1 large tomato, diced
6 strips bacon, cooked, crumbled
1/2 cup feta cheese, crumbled
1 cup garbanzo beans, drained, rinsed
1/2 cup red onion, chopped
1 avocado, peeled, diced
2 hard-boiled eggs, peeled and sliced
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/2 teaspoon Dijon Mustard
1/4 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper, to taste
In a large salad bowl, combine all the ingredients except the dressing and the hard-boiled eggs.
In a small bowl, combine oil, vinegar, Dijon mustard, oregano and garlic. Whisk until well-blended. Spoon enough dressing on the salad, add salt and pepper and toss. Lay sliced egg on top and serve.