Cobb Salad

By Sharon Feldman

Ingredients:

• 6 slices bacon
• 3 large eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 ripe tomatoes, seeded and chopped
• ¾ cup blue cheese, crumbled
• 3 green onions, chopped
• 1 avocado – peeled, pitted and diced
• 1 (8 ounce) bottle Ranch-style salad dressing

Directions:

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.

While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside. Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.

Drizzle with dressing and enjoy!