This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese, and avocado.

Ingreadient

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 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

Direction

1. 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.
2. 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.
3. Divide shredded lettuce among individual plates. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado.
4. Drizzle with dressing.

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