1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped
Cobb Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 garlic clove pressed or finely minced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.