Layered Cobb Salad {in a cake pan}
~ serves 6 to 8 people ~
2 medium heads Romaine lettuce, chopped into 1 inch pieces
2 to 3 lb. boneless skinless chicken breast, cooked, cooled completely and cubed
2 lb. bacon, cooked until crispy, cooled completely and crumbled
8 oz. crumbled blue cheese
6 hard boiled eggs, peeled, cooled completely, and chopped small
10 to 20 grape or cherry tomatoes, sliced
1/4 cup fresh chives, snipped fine
1/4 cup purple/red onion, chopped fine
2 perfectly ripe avocados, peeled, pits removed and diced into 1/2 inch pieces
juice of one lemon
salt and pepper, to taste
homemade classic Cobb salad dressing (recipe below)
OR Parmesan Peppercorn Ranch Dressing
Cook chicken, bacon and eggs. Cool completely and prepare as described above. Set aside.
Make up the dressing you’re going to use and place it in the refrigerator to chill while you make your salad.
Layer all prepared ingredients, except for the avocados, lemon juice and dressing, in a glass 9×13 cake pan in the order listed above. Cover cake pan tightly with a lid or foil and refrigerate until ready to serve.
Just prior to serving, peel, pit and chop the avocados. Toss with the lemon juice so they stay green longer.
Divide the cake pan salad into 6 or 8 servings (I use a metal spatula for this and it works like a charm.) Plate salad portions. Scatter the avocado chunks on top of the individual servings, followed by some of the prepared salad dressing or your choice.
for the classic cobb salad dressing:
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon Worcestershire sauce
2 Tablespoons prepared Dijon mustard
1 teaspoon sugar
2 large cloves fresh garlic, minced
Place all in a bowl. Whisk to combine. Transfer to a canning jar with a lid. Refrigerate until ready to serve.
