Classic American Cobb Salad Bacon (Print Version)

Chicken, crispy bacon, avocado, and blue cheese create a vibrant salad finished with homemade tangy dressing.

# Ingredients:

01 - 6 cups mixed salad greens (romaine lettuce, iceberg lettuce, watercress)
02 - 1 cup cooked chicken breast, diced
03 - 4 slices bacon, cooked until crispy and crumbled
04 - 2 large eggs, hard-boiled and chopped
05 - 1 avocado, peeled, pitted, and diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup blue cheese, crumbled
08 - 1/4 cup red onion, thinly sliced
09 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup red wine vinegar
11 - 1/3 cup extra virgin olive oil
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
14 - 1 clove garlic, minced

# Directions:

01 - Rinse and thoroughly dry the salad greens. Chop or tear into bite-sized pieces and place them in a large salad bowl.
02 - Cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and once cooled, crumble into small pieces.
03 - In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, and minced garlic until well combined. Season with salt and pepper to taste.
04 - Arrange the mixed salad greens evenly in the large bowl. On top of the greens, arrange rows of diced chicken, bacon crumbles, chopped eggs, diced avocado, cherry tomatoes, crumbled blue cheese, and sliced red onion.
05 - Drizzle the dressing over the arranged salad. For an even distribution, you can toss the salad gently before serving or serve the dressing on the side for individual dressing to taste.
06 - Serve immediately as a main dish or side salad. This salad is perfect for a light lunch or a delightful addition to any American-style meal.

# Notes:

01 - The Cobb salad traditionally features blue cheese, but feel free to substitute it with feta or go without cheese if you're not a fan.
02 - For added texture, consider adding a handful of croutons or toasted nuts such as almonds or walnuts.
03 - For a vegetarian version, omit the bacon and substitute the chicken with grilled tofu or chickpeas.
04 - To keep your avocado fresh and prevent browning, squeeze a bit of lemon juice over the diced pieces before adding them to the salad.
05 - The salad dressing can be made ahead of time and stored in the refrigerator for up to a week. Shake well before using.
06 - This dish is perfect for meal prepping; keep the dressing separate until ready to eat.

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